齐鲁网·闪电新闻3月5日讯 初春时节味正好，应季尝鲜正当时。春天是品尝梭鱼的最佳时节，经过一个冬天的休养生息，此时的梭鱼最为肥美可口。
Spring is the perfect time to taste fresh delicacies, and there's no better season to enjoy pike fish than in early spring. After a winter of rest, pike fish is at its peak in terms of flavor and tenderness.
将新鲜处理好的梭鱼两侧的肉剔下，鱼肉、鱼骨、豆腐切块。
First, carefully fillet the pike fish from both sides. Cut the fish meat, fish bones, and tofu into small chunks.
煸锅后下入鱼骨，炒制片刻加入清水，熬制汤呈奶白色。
Heat a pan and stir-fry the fish bones briefly. Add water and simmer until the stock turns milky white.
滤出高汤。
Strain the fish stock.
起锅煸炒鱼肉，加入高汤，汤沸下入切好的豆腐。
Stir-fry the fish meat in another pot, then add the strained fish stock. Add the diced tofu when the fish soup comes to a full boil.
加入盐、味精、鸡精、胡椒粉调味。
Season it with salt, MSG, chicken seasoning powder, and pepper.
最后撒上香菜、葱花提味。
Finally, sprinkle a little coriander and chopped green onions to enhance the flavor.
梭鱼肉鲜味美，豆腐经过鲜美的鱼汤的浸染，也鲜香无比，二者相得益彰，令人馋涎欲滴，不要错过这一口春天的味道！
The pike fish is deliciously fresh, and the tofu, soaked in the flavorful fish soup becomes incredibly fragrant. Together, they complement each other perfectly, creating an irresistible taste of spring! Don't miss out on this springtime delight!
Wang Yining,Zhao Deke,Guo Huixian,Song Jijin and Liu Yuliang for Shandian News.
闪电新闻记者 王一宁 赵德科 国慧贤 宋基金 刘玉良 报道
