2, the fungus will be soaked in water.

3, tofu cut into pieces.

4, ginger and green onion cut and spare.

5, add oil to the pot, put onion and ginger burst incense, put the sea bass fried.

6, add the right amount of boiling water, cooking wine tofu block and fungus asparagus boil until the soup is milky.

7, sea bass soup sprinkled with a little chicken essence is complete.

The practice of sea bass soup

Ingredients: sea bass, ginger, angelica, wolfberry, salt, old wine.

Practice:

Step 1, prepare the ingredients. Market bought live perch, remove the viscera and gills, cut into pieces, clean, wash a few times, remove the blood.

Step 2, into a stainless steel bowl, add the right amount of water, a spoonful of old wine. Angelica and wolfberry clean, angelica cut into small sections, ginger slices, together in the bowl.

Step 3, boil some water in the pot, when the water boils, put the perch on the steaming rack, simmer for 20 minutes.

Step 4, stewed with a spoonful of salt to taste, this is a nourishing soup, with Angelica's light herbal flavor, light and nutritious, bass tender meat flavor.