Prepare fresh crucian carp, tofu, chives, ginger, cooking wine and salt.

Slaughter live crucian carp to remove scales, gills, viscera and black membrane. Many people ignore the black film in the belly of fish, which has a strong fishy smell, and then wash the fish blood and drain the water. If you can't kill fish, let the fishmonger kill it for you.

Pour in a proper amount of boiling water until the fish are not submerged. If you like fish soup, you can add more water. Cover and stew for 20 minutes. As the saying goes, "stew thick soup with big fire, cook clear soup with small fire", and stew fish soup with big fire. After frying the fat in the fish, it will be emulsified under the action of fire, so that the fish soup will become as white as milk.