1Smear salmon with salt and cooking wine; let rest for 10min. Rinse with water and pat dry, then cut into bite-sized chunks. Peel skin off lotus root and slice into 5mm pieces. Soak in water and remove the scum.  Combine [A] and [B] in a bowl.

2Put salmon in a tray and dust surface with flour.

3Heat a generous amount of vegetable oil in a frying pan and fry (2). Remove when the surface color has become golden brown. 

4Wipe off excess oil in frying pan. Saute lotus root for about one minute on medium heat. Add [A] evenly and boil down for 3 minutes.

5Add (3) in (4) and stir everything together, add [B] evenly and quickly combine, then turn off heat. Mix together in the remaining heat until the sauce becomes transparent.

《 one point advice 》
Using apple vinegar and Yuzu & Honey in the sauce makes for a refreshing aftertaste. After returning the salmon to the pan, be careful not to disturb it too much. To prevent the flesh from falling apart, you might also remove it from the pan after combining it with the seasoning, and return it to the pan after the sauce has thickened.