1. Wash pomfret, evenly spread a little salt on both sides and marinate for 30 minutes.

2. Then cut into pieces with a thickness of about 1.5cm, mix flour, white pepper, salt, water and an egg into a paste, wrap the fish slices into a paste, add a proper amount of cooking oil to the pot, heat, and then fry the wrapped fish slices.

3. Fry until both sides are golden, and drain the oil.

4, two small tomatoes peeled and cut into small pieces, one onion cut into chopped green onion, one crisp apple cut into thick strips, and removed the heart; Apple strips are soaked in salt water and are not afraid of oxidation.

5. Start the oil pan, stir-fry the tomato pieces, and add tomato sauce, rice vinegar, sugar, cornstarch water and a little salt to stir-fry into sauce.

6. Add the fried fish pieces, turn them gently, wrap the fish in the juice, then add the apple slices and stir well.