Crucian Fish Soup
1.
Kill the fish and wash
2.
Fry the fish until golden on both sides
3.
Add appropriate amount of cold water. Bring to a boil and simmer on low heat for 20 minutes
4.
Stew until the soup turns white, add salt, and it's ready to be out of the pot
Tips:
I didn’t put any cooking wine, the taste is relatively light, boiled in cold water, and the fish is not fishy.