Can be made into soup. Seabass and tofu soup is a famous dish of color and flavor, the following is the reference practice:

Raw materials: 400 grams of sea bass, 400 grams of tofu, 15 grams of yellow wine, salt, monosodium glutamate (MSG), green onions, ginger, pepper.

Steps:

1, cut the tofu into 1 cm thick slices, salted water for 5 minutes, drained and ready to use.

2. Remove scales and guts from sea bass, rub with yellow wine and marinate with salt for 10 minutes.

3, heat the oil in the pot, fry the fish on both sides, add green onions, ginger, appropriate amount of water, cook over high heat for 10 minutes to low heat for 30 minutes

4, then add the tofu, cook for about 5 minutes, add salt and pepper, chicken seasoning, sprinkle with green onions can be.

Making tips:

1, simmering fish soup is best to use the best choice of live perch now killed, should not be too large, cleaning the belly of the fish should be inside a layer of black membrane and pharyngeal teeth (located in the throat after the gills of the teeth) removed, and then remove the perch's two fishy line, otherwise the soup is easy to have a fishy flavor.

2, add salt and marinate for a while, so that it is not easy to fall off the skin, the mold will look better.

3, before frying the fish can be evenly coated in the pan with ginger, to prevent the fish skin sticky pan so that the fish will not stick to the pan. The pan must be hot and then put the oil, the oil is hot and then put the fish.

4, fish fried to both sides of the golden brown and then add warm water, high heat on the lid to cook, let the water boil in the pot for about more than ten minutes, only then will cook milk like white soup.

5, the ratio of fish and water, if you a small fish to make a large pot of soup, it is not guaranteed to make a white soup. Salt can make the soup more nutritious when it comes out of the pot.