Prepare the sea bass to deal with clean, and wash it with water, and then remove the water and then cut it into pieces. Then the ready wolfberry and cinnamon sticks and angelica all wash with water and spare, and finally the ginger washed and cut into slices. In the frying pan put cooking oil heating after the first ginger into the pan frying, and then now the sea bass into the pan, fry to the surface of the golden brown and then turn over, and then frying for a while, and then add water and then wash the good Chinese herbs into the pot, together with the cooking. After the opening of the pot to reduce the fire, slowly simmer, and so the pot of fish soup into milky white after adding ready to season with salt, mix well after the pot can be served in a bowl.
In order to ensure that the meat of the perch white, slaughter should be the perch gill clip bone chopped off, inverted hanging bleed, to be blood stains run out, put on the cutting board, from the tail followed by the spine of the fish on the reverse knife, cut off the sternum, will be divided into soft and hard perch, take out the viscera, wash the blood stain can be (up perch ball with).