Because diving fish is very popular nowadays, I specially post the tips of this dish.

The secret of diving fish to achieve tender characteristics lies in the water that cooks the fish. The water for cooking diving fish should be strong salt water.

Because the boiling point of water is 100 degrees, the boiling point of salt water is higher than that of clear water. How much higher is it? It depends on the concentration of brine. The higher the concentration, the higher the boiling point.

Fish is boiled in clean water at 100℃, and the surface of the fish is very easy to boil, but the temperature is very high in salt water. As soon as the salt water is boiled, the fish will be fine and the surface of the fish will be complete.

It is generally imagined that the fish cooked in strong brine must be very salty, but it is not. You can try it. It is very fresh and tender.

How to achieve the characteristics of fresh and spicy diving fish. It is generally believed that putting more raw sea pepper is naturally spicy. Actually, it is not.

The spicy taste of raw sea pepper must be fully reflected in the soup with less oil. Therefore, diving fish must be "stingy" with oil, and lard is also the best oil.