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
I didn’t put any cooking wine, the taste is relatively light, boiled in cold water, and the fish is not fishy.