1. raw materials: perch 1 strip (weighing about 750g), baby cabbage10g, tender tofu150g, Sophora japonica (i.e. red bean seedlings) 80g, water-made longkou vermicelli 200g and tomato slices 20g. 9 grams of salt, 2 grams of sugar, 2 grams of pepper, 3 grams of chicken powder, 2 grams of monosodium glutamate, 2 kilograms of soup, 20 grams of chicken oil, 5 grams of starch and egg white, and flavor juice 1 serving.

2. Slaughter the perch, take out the internal organs from the abdomen, and remove the bones and head;

3. Slice the fish along the middle bone, turn the fish over and tear off the skin from one end for later use;

4. Take the meat and make it into 0.5 cm thick double-flying slices with a blade, add 4 grams of salt, 2 grams of monosodium glutamate, starch and egg white for sizing and pickling for 30 minutes;

5. Wash the tofu and cut it into pieces with a length of 3 cm, a width of 2 cm and a thickness of 1 cm;

6. Put the fish head, fish bones and fish tails into the chicken oil that is burned to 60% heat, fry for 2 minutes, and then add the soup to boil;

7. Season with 5 grams of salt, sugar, pepper and chicken powder, and add baby vegetables, tender tofu and acacia vegetables to low heat;

8. Put the Longkou vermicelli into a small fire, and pour the tomato slices into the container;

9. Eat with raw bass fillets. When eating, put the sashimi in the soup until the meat turns white, and then dip it in the sauce.