The most authentic way to make seabass stew is as follows:

Bass soup is a soup delicacy, which uses seabass, ligustrum lucidum, etc. as raw materials, and pepper, monosodium glutamate, salt, etc. seasoning. This dish is made by adding ingredients to a pot and simmering them.

Step 1: First process the ingredients: remove the scales and internal organs of the seabass, wash and cut into pieces. Slice ginger. Tie two green onions into a knot.

Step 2: Pour cooking oil into the hot pan. When the oil starts to smoke, add the fish pieces.

Step 3: Don’t move it when you first put it in. Don’t move it. Don’t move it. Wait until one side of the fish is golden and then turn it over to fry the other side. This makes it less likely to stick to the pot!

Step 4: Pour in boiling water, boiling water, must be boiling water, this is the key to making the fish soup white! Add the knotted whole green onions and angelica. Don’t use too much angelica, just a little bit.

Step 5: After the water in the pot is turned on, add the tofu and let them tumble.

Step 6: After about five minutes, the soup will be very milky white, as if milk has been added. Skim off the foam, pick out the onion knots, and finally add wolfberry, salt, cooking wine, and white sugar (1 A little bit, just for freshness). Season with white pepper and chicken essence and serve. Add two sprigs of cilantro to garnish and enhance the flavor.