１Cut the salmon on a slant into bite-sized pieces. Sprinkle them with salt and pepper, and coat the surface with flour. Then, pick up the salmon pieces and pat them lightly to remove excess flour. ２Thinly slice the onion. Remove any hard strings from the surface of the celery, cut into 4cm-long pieces, and then lengthwise into thin sticks. Cut the carrot into thin sticks. ３Remove the calyxes and seeds from the bell peppers, and cut them into thin rings. Dip them in boiling water briefly. ４Combine the white wine, vinegar, sugar, soy sauce and salt to make the marinade. ５Heat the oil to 170ｰC and deep fry the salmon pieces prepared in (1) until crispy. Then, soak them in the marinade while hot. ６Add the vegetables prepared in (2) and (3) to (5) and mix. Allow all the ingredients to season for a while, and serve.

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