The nutritional value of perch is higher than the common fish, the spleen and stomach, strong physique has a certain complementary therapeutic effect, the meat is also more than the carp and other common fish fresh and tender, stewed fish soup, the taste is more fresh with a sweet, drink a bowl of perch soup, warm stomach, warm heart, spleen, stomach, instantly full of appetite, a look at how to use the perch stewed milky sweet fish soup it.

Bean curd and sea bass soup

Materials: sea bass, dried fungus, tender tofu, asparagus, green onion and ginger

Seasoning: salt, cooking wine, white pepper

Steps

The first step: sea bass slaughtered and washed, the surface of the water to absorb the water, under the salt, cooking wine, white pepper, coated with marinade for 10 minutes.

During the marinade, dry fungus soaked in warm water, under a little salt soak 10 minutes, soak open after water rinse.

Tofu cut into pieces, blanch in boiling water for a few minutes, remove from water.

Cut asparagus, blanch in boiling water for about 30 seconds, remove from water and set aside.

The second step: iron pot before firing, first with ginger wipe the bottom, to prevent frying fish easy to stick to the pan, hot pan hot oil into the ginger and onions burst incense, adjust the fire, the sea bass into the pot, small fire slow frying fish on both sides of the golden brown color zephyr.

The third step: perch fried, pour in the amount of boiling water that does not exceed the perch, pour a spoonful of cooking wine fishy, keep boiling over high heat for 3 ~ 5 minutes, so that the fish soup slowly rendered milky white soup color, pour into the tofu block, fungus, asparagus into the pot, the fish soup boiled again, under the salt, white pepper, seasoning, adjusted to medium-small fire stewing for 5 ~ 8 minutes.

The fourth step: stew to the point, according to taste sprinkled with chopped green onions, parsley garnish to mention the fresh aroma, a soup flavorful, nutritious spleen of the tofu sea bass soup on the finished, turn off the fire out of the pot, you can taste it.

Tips:

(1) sea bass should be marinated in addition to fishy, and then pan frying, frying before, to the fish body overflow of water to absorb, so as not to stick to the pan.

(2) dry fungus with warm salt water soaking, can greatly reduce the soaking time, the time should not exceed 10 minutes.

(3) stewed fish soup, be sure to add boiling water, so that the fish protein and oil in the rapid decomposition of precipitation, fish soup quickly formed milky white color.

(4) Eat the bass, can not eat with beef and lamb, cheese class, easy to collision caused by the body uncomfortable.