Correct should be heated boiling water, say cold water are amateurs, if you add cold water will not come out of the milky soup, because after frying the fish add cold water will organize the formation of proteins in the soup, is the protein condensation, but also not conducive to the formation of nutrients in the soup.

Carp on both sides of the frying to golden, and then add boiling water, and remember a little bit of a time to add enough water you need to take into account the evaporation of water in the process of cooking the soup, so add more in moderation, or else the last soup will be very little, halfway through the addition of water will be the loss of nutrients in the soup

Soup is complete and ready to drink when the addition of salt, but also to make the soup more nutritious and delicious.