【豆腐菌菇鲈鱼煲】鱼片滑嫩 豆腐鲜香 鱼汤味美

食材：
鲜活鲈鱼 1条2磅
玉子豆腐 1条
胡萝卜 1根
细鸡腿菇 1盒
水 1千克

调味料
姜 1块20克
葱 2根
胡椒粉 1小匙
淀粉 1大匙
料酒 1大匙
盐 1小匙 x 2

做法：
1. 鱼清洗后，鱼肉切片，鱼骨切段，鱼头切半
2. 鱼片中加入1大匙料酒，姜丝葱段、盐、胡椒粉、淀粉，抓匀腌制20分钟
3. 用热油将鱼骨鱼头煎香，加1千克水，大火烧7-10分钟，直至鱼汤变成牛奶白
4. 盛出鱼骨鱼头后，加入豆腐、鸡腿菇、胡萝卜片，烧熟
5. 加入鱼片，2面各烧1-2分钟，即可盛出食用

Ingredients:
1 Fresh sea bass 2lbs
Tamako tofu 1 stick
1 carrot
1 box of mushrooms
Water 1 kg

Seasoning：
1 piece of ginger 20g
2 green onions
1 tsp pepper
1 tbsp corn starch
1 tablespoon of cooking wine
1 tsp salt x 2

Steps:
1. After the fish is cleaned, slice the fish meat, cut the fish bones into sections, and cut the fish head in half
2. Add 1 tablespoon of cooking wine, ginger and shallots, salt, pepper, starch to the fish fillets, and marinate for 20 minutes
3. Fry the fish bones and fish heads with hot oil, add 1 kg of water, and boil for 7-10 minutes until the fish soup becomes milky white
4. After the fish bones and fish heads are served, add tofu, comfrey mushrooms and carrot slices, and cook until cooked
5. Add fish fillets, cook for 1-2 minutes on each side, then serve

BGM: Icicles on the lake
Composed and played by Chen Heinrich

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