Ingredients: half slice of main seabass, 35g of enoki mushrooms, 12 small pieces of fried tofu, serving 3 people.

Accessories: half each of green and red peppers, 30 grams of onions, 3 cloves of garlic, 3 slices of ginger, 1 spoon of Pixian bean paste, 1 small spoon of soybean paste, 1 small spoon of oyster sauce, 2 grams of sugar.

Half slices of sea bass, 12 small pieces of fried tofu, and 35 grams of enoki mushrooms. Ingredients: diced onions, green and red peppers, minced ginger and garlic, and coriander segments. Place the washed and drained enoki mushrooms on the bottom of the casserole and place fried tofu cubes on top. Top with diced seabass. Add 1 tablespoon of oil to the wok, about 10 grams. Add diced onions, minced ginger, garlic, and green and red peppers and stir-fry until fragrant. Add a spoonful of Pixian bean paste. A small spoonful of soybean paste. Take a small spoonful of oyster sauce, add 220g of water and 2g of sugar, turn off the heat without boiling. Pour the fried sauce into the casserole. Cover and bring to a boil over medium heat, then simmer over low heat for 10 to 15 minutes. If you have a strong taste, taste the soup first and then decide whether to add salt. Turn off the heat and sprinkle with coriander.

Seabas stewed with tofu is a home-cooked dish. The main raw materials include seabass, tofu, etc. Peel and wash the winter bamboo shoots and cut into hob pieces. Heat the wok over high heat, add an appropriate amount of peanut oil, and when the oil is hot, put the winter bamboo shoots, sea bass and shiitake mushrooms into the wok and stir-fry. Then add an appropriate amount of soy sauce, vinegar, and salt and stir well, then add a little soup and bring to a boil. Finally, thicken the soup with wet starch and continue to stir-fry until the soup is thick.