Delicious perch soup. Ingredients: 1. Fresh perch is washed and boned, leaving a fish body and cut into diced pieces. 2: 4 grams of old tofu, 4 grams of carrots, 2 grams of vegetable stalks that I like to eat, and 1 grams of fresh mushrooms. (Dice all of them for later use) Practice: 1. Sprinkle a thin layer of salt on the cut fresh bass meat, gently grasp it evenly with your hands (if the fish is dry, you can dip a little water on it), then add a little raw flour and mix well, and marinate for 3 minutes. 2: Separate the marinated fish and all the ingredients. The pickled fish is very tender. After the water is boiled, it only takes about 15 seconds to put the fish into the boiling water. 3: Add 5 grams of boiling water to the pot. After the water boils, put the watered fish and ingredients into the pot, add salt, chicken essence, pepper and seasoning, and thicken the raw flour until the soup is slightly thick.