Fine Bamboo Shoots Tofu and Sea BassSea BassThe ingredients: sea bass,Bamboo Shoots，Mushrooms,Eggs, greenRed Bell Peppers

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1. Use freshwater sea bass, remove the bones and cut the flesh into two pieces,Pomfretskin into large pieces, season with salt, rice wine, egg white, mix evenly until firm, add a little cornstarch to coat, marinate for later use.

2. Heat oil in a wok, addGingerto stir-fry, place the sea bass head and bones directly into the pot and fry slightly, when the bottom part of the fish turns white, pour water in, add a little rice wine, cover with lid and boil for 3-5 minutes.Fish Head,

3. Clean the mushrooms and slice the bamboo shoots, blanch them in hot water to remove oxalic acid, simultaneously add sugar and salt to neutralize bitterness, once boiling, add the mushrooms, cook for a moment then remove.

4. Boil another pot of water, add a little oil, turn off heat and place the fish slices into the water to cook.

5. Strain out the milk whiteFish Brothand set aside.

6. Heat a small amount of oil in a wok, add scallions, pour in the fish broth, add a little garlic in the soup, season with salt, sugar andChicken Essence, reduce heat to simmer, add a little water starch, finally add bamboo shoots and fish slices together into the pot, turn on high heat, add green and red bell peppers, add a little sesame oil, it's ready for serving.