It is best to use cold water in the pot when stewing fish at home.

Hot water in the pot when stewing fish, the protein on the surface of the fish will quickly coagulate and denature, while the internal temperature of the fish has not yet reached the denatured temperature, inside and outside the denatured speed is too big a difference, stewed out of the freshness of the fish soup will be reduced by a lot, so it's best to use cold water in the pot when stewing fish. In addition, if you want to add water in the middle of the fish stew, be sure to add boiling water, do not add cold water. Add cold water, the temperature of the fish soup will suddenly drop, the protein in the fish will suddenly solidify, can not be fully dissolved in the fish soup, detrimental to the flavor of the fish soup.

Stewing fish skills

Stewing fish and water, do not add water over and over again, to add enough, only so that the simmering out of the fish soup is more flavorful and delicious, but also will not have a fishy taste.

Stewed fish with water is mainly concerned about the color of the soup into the dish, generally speaking, thick soup with cool water, clear soup with boiling water, thick soup with oil or fried directly after adding cool water on high heat to open the fire stew, soup color thick, general fish are applicable.

Clear soup stewed fish to blanch the fish after washing, into the hot soup stew, slow stewed over low heat and become the material fresh fish with this method, cooked fish soup soup clear bottom, taste timeless.