@Sophia_Ru @JollyR no, to get it white, the water you add cannot start at low temp.

try it with really cheap fish, the small boney ones that no one likes to eat. stir fry the fish until you get a golden crust, doesnt matter if you fuck up the fish into a boney mash. if in doubt, fry some more.

then boil a kettle of water, pour it directly into the wok. and boil it on max for like 5 mins. if you did it right, it should be milky white.

strain it and youre good to go.