1. Wash the dead bass and cut into several large pieces;
2. Rinse dried lily, dried Huaishan and wolfberry, soak Lily in water for 20 minutes;
3. Put two tablespoons of oil in the hot pot. When it's 60% hot, put the perch in it. Fry it slightly over a low heat, and the skin is yellowish;
4. Pour 6 bowls of water into the wide mouth pot and boil them. Put in the fried bass, dried lily, dried Huaishan, wolfberry and ginger slices. Cook for 40 minutes in a low heat, then add salt to taste.
Tips:
1. Bass does not need to be fried enough to match the taste and efficacy of dried lily and Huaishan clear and moist in this soup
2. Sprinkle a few green onions when you salt the soup to make it look more colorful and attractive