How to make chrysanthemum and egg sea bass soup

Does your nine-to-five job make you feel suffocated? After years of overtime work, are you too tired to complain? When you continue to work with an empty stomach, do you yearn for the food stalls on the roadside? Stop, it’s unhygienic to eat on the roadside, you might as well learn to cook it yourself. Now, let me show you how to make chrysanthemum, egg and sea bass soup.

1.1 Cut the tofu into even sizes, cut into chrysanthemum-shaped pieces and put them into water to prevent them from breaking.

2.2 Prepare sea bass, Japanese tofu, green onion and ginger.

3.1 Heat the pan first, then heat the oil, then add the shredded green onion and ginger and stir-fry until fragrant.

4.2 Clean the sea bass and cut it into two. (It’s not easy to cook if it’s too long)

5. Add the sea bass and fry until both sides are golden brown.

6. Add appropriate amount of boiling water.

7. Then add tofu.

8. Cover the pot and simmer over medium-low heat for about 20 minutes after the water boils.

9. Add a little salt, a few wolfberries, and cook for another 3 to 5 minutes.

I am very happy to share with you today’s introduction of Chrysanthemum, Egg and Sea Bass Soup. You may as well try it. It will definitely be a rewarding experience.