The correct way to stew fish soup:

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

Slaughter the live crucian carp thoroughly, remove the fish scales, gills, internal organs, and black membrane. Many people ignore the black membrane in the belly of the fish, which has a strong fishy smell, and then rinse the fish blood. Drain. If you don’t know how to kill fish, let the fishmonger do it for you.

Pour in an appropriate amount of boiling water to cover the fish body. If you like to drink fish soup, you can add more water. Cover and simmer over high heat for 20 minutes. As the saying goes, "Stew thick soup over high heat, and cook clear soup over low heat." When stewing fish soup, use high heat. After frying the fat in the fish, an emulsification reaction will occur under high heat, so the fish soup will become as thick and white as milk.