材料：龍雪魚250g,、中華豆腐半塊、青蔥2支去尾、薑片少許
作法：
1.先將龍雪魚洗淨,切成塊後再炸過、豆腐也切塊後再炸。
2.青蔥、薑片一起爆香、放入高湯以小火悶煮七分鐘。
3.最後再以太白粉勾芡即可食用。
美味絕招：若能選用砂鍋保溫風味更佳。
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Indrgents：Cod Fish: 250g,Chinese Tofu: 100g,,2 Spring Onions,Some Ginger
Cooking Methods: 1 Clean the cod fish; and then deep fry after chopped. Deep fry the sliced tofu as well. 2. Stir-fry the spring onions and ginger sliced, then add stock and boil for 7 minutes. 3.Thicken the stock by means of starch in the end.
Master-stroke:Must keep this course into casserole for temperature control.