Seasonal flower fish is also called mandarin fish. Most hotels are steamed. Since you want to make soup, let's do it my way. First, clean the fish (remember never to let the thorns on its back prick, which is toxic), then cut the fish into fillets, add a little salt, cooking wine and starch, stir well, blanch the pulped fillets in water for a while, then cook the head and tail, and finally simmer.