Delicious perch soup, ingredients: 1: Fresh perch is washed and boned, leaving the fish body and diced. 2: 40 grams of old tofu, 40 grams of carrots, 20 grams of vegetable stalks I like to eat, and fresh mushrooms 10 grams. (Cut all into pieces for later use) Practice: 1: Sprinkle a thin layer of salt on the cut fresh bass meat, gently grasp it evenly by hand (if the fish is dry, you can dip it in a little water), then add a little raw flour and mix well, and marinate for 3 minutes. 2. Separate the salted fish from all the ingredients. Pickled fish is tender. After the water is boiled, it only takes 15 seconds to put the fish into the boiling water. 3: Add 500 grams of boiling water to the pot. After the water is boiled, put the blanched fish and ingredients into the pot, add salt, chicken essence, pepper and seasoning, and thicken the raw flour until the soup is slightly thick.