1. The California sea bass bought from the greedy cat is washed and slaughtered, and cut into a few large pieces.
2. Rinse the dried lily, dried yam and wolfberry, and soak the lily in water for 20 minutes.
3. Put two tablespoons of oil in a hot pan. When it is 60% hot, add the California sea bass. Fry it over a low heat until the skin is slightly yellow.
4. Pour 6 bowls of water into a wide-mouth pot and bring to a boil. Add the fried California sea bass, dried lily, dried yam, wolfberry and ginger slices. Cook on low heat for 40 minutes, then season with salt.
Tips:1. California sea bass does not need to be fried enough to match the refreshing taste and efficacy of dried lily and yam in this soup.
2. Sprinkle a few chopped green onions when adding salt to make the whole soup look richer and more attractive.
