齊魯網·閃電新聞3月5日訊 初春時節(jié)味正好，應季嘗鮮正當時。春天是品嘗梭魚的最佳時節(jié)，經過一個冬天的休養(yǎng)生息，此時的梭魚最為肥美可口。

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.

將新鮮處理好的梭魚兩側的肉剔下，魚肉、魚骨、豆腐切塊。

First, carefully fillet the pike fish from both sides. Cut the fish meat, fish bones, and tofu into small chunks.

煸鍋后下入魚骨，炒制片刻加入清水，熬制湯呈奶白色。

Heat a pan and stir-fry the fish bones briefly. Add water and simmer until the stock turns milky white.

濾出高湯。

Strain the fish stock.

起鍋煸炒魚肉，加入高湯，湯沸下入切好的豆腐。

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.

加入鹽、味精、雞精、胡椒粉調味。

Season it with salt, MSG, chicken seasoning powder, and pepper.

最后撒上香菜、蔥花提味。

Finally, sprinkle a little coriander and chopped green onions to enhance the flavor.

梭魚肉鮮味美，豆腐經過鮮美的魚湯的浸染，也鮮香無比，二者相得益彰，令人饞涎欲滴，不要錯過這一口春天的味道！

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.

閃電新聞記者 王一寧 趙德科 國慧賢 宋基金 劉玉良 報道