1. Soak tomatoes in light salt water for 10 minutes, rinse them out and set aside.
2. The pineapple is peeled and sliced, soaked in light salt water for about half an hour, and rinsed repeatedly for later use.
3. Cut the pineapple and tomato into pieces according to the size you like.
4. Add appropriate amount of oil to the wok, sprinkle a little chopped green onion to burst the fragrance, add the tomatoes and stir fry until the tomatoes come out of the soup.
5. Add the pineapple and stir fry, and fry until the pineapple comes out of the soup.
6. Add salt, sugar, mushroom powder to taste, turn off the heat, sprinkle some chopped green onion to taste.
7. Stir-fry evenly and it's OK!
8. Take out the pan and serve.
Tips:1. The tomato can also be boiled in boiling water to remove the tomato skin and then fry, the tomato soup will be richer. If you want to taste the taste of tomato cubes after frying, don't peel it, please operate according to personal preference.
2. After peeling the pineapple, it must be soaked in light salt water to remove the astringency, especially some pineapples are still raw when they are bought, and need to be soaked longer.
