Basks and fish maw can be braised and eaten.

1. Large gathering of raw materials. Soak the fish maw a day in advance, wash the sea bass, blanch asparagus and carrots for decoration, and cut Shandong green onions into sections for later use.

2. Water the gelatin one night in advance and change the water 2 to 3 times during the process. Add cooking wine to boiling water to blanch the fish maw. Cover and simmer the fish maw for half an hour. Rinse with ice water and drain. Set aside.

3. Chop the tube bone into pieces, wash them, add a piece of ham and two slices of ginger and put them in a pressure cooker to make a soup stock.

4. Drain the water from the flowers, cut the mushrooms and ginger into slices, blanch the asparagus and carrots, and make the stock.

5. Add oil to the pan, add ginger slices, add the seabass when fragrant, fry until both sides are golden brown, then add the fish maw and stir-fry, pour in the cooking wine and light soy sauce, continue to stir-fry, and cut into pieces Stir-fry the good mushroom slices. After the aroma of the mushrooms comes out a little, add broth until the broth covers the flowers. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 50 minutes.

6. Before the soup is almost dry, pour the chopped green onions into the pot. When the green onions turn yellow, use chopsticks to remove them and discard them. Add light soy sauce, salt, white pepper and oyster sauce to taste, and reduce the heat. juice. Garnish with blanched asparagus and carrot blossoms.