1. Slice the sea bass and set aside. When cutting the fish, the skin side down will be better cut.

2, tofu diced, directly into the pan to lay the bottom.

3. Lay the sea bass fillets on top of the tofu.

4, add the golden tempeh, soybean oil Burkettle Bottom Soy Sauce, rice wine, and water, then open the fire and simmer with the lid on, about 3 to 4 minutes.

5, cut the green onions into scallions, diced chili peppers, minced garlic and set aside.

6, put the lid on the pot and cook for about 2 minutes, then add the chopped green onions, chili peppers, and garlic, then cover the pot and cook for another 10 seconds.

7. Beat the egg and pour it over the top, cover the pot and cook for 10 seconds, then turn off the heat and sprinkle with cold-pressed virgin olive oil and pepper before serving.

Bass is long and laterally flat. The mouth is large and sloping. The lower jaw is longer than the upper jaw, and the maxilla is long and ends to the lower edge behind the eye. The two promulgating, pyriform, and palatine bones are fuzzy-toothed. The posterior margin of the anterior gill cover bone is serrulate, the posterior horn has one large spine, and the lower margin has three large spines toward the lower back. With two dorsal fins, the first dorsal fin is longest with the 5th fin spine. Juveniles have several black spots on the side of the body and dorsal fin spines, which gradually disappear in mature individuals.