The key to stew fish and make white soup is to add boiling water to the fish after frying, and then cook it for 10- 15 minutes. As far as taste is concerned, I personally prefer to stew all crucian carp and yellow bone fish, black fish head with bone soup and then fish fillets, Baotou fish head fried on both sides and then stewed tofu. In this way, basically white soup can be stewed with boiling water and open fire, but sometimes I add seasoning wine and light soy sauce to taste.