Because both fish and meat are foods rich in protein, in the process of stewing, there is a kind of protein called raw glue in fish and meat that will react with hot water and become animal glue. When the temperature is high, these animal gums can be dissolved in water, and when the temperature is lowered (not necessarily zero), they will freeze.

There are many kinds of fish. The main edible freshwater fish are carp, grass carp, crucian carp, mandarin fish and Mekong fish, and the marine fish are yellow croaker, hairtail and flounder. They all have the characteristics of tender and delicious meat and rich nutrition, and are good sources of some vitamins and inorganic salts.

Fish contains folic acid, vitamin B2, vitamin B 12 and other vitamins, and has the effects of nourishing and strengthening the stomach, inducing diuresis to reduce swelling, promoting lactation, clearing away heat and toxic materials, relieving cough and reducing qi. It is effective for edema, edema, abdominal distension, oliguria, jaundice, galactorrhea, etc.

Extended data

Braised fish pays attention to color, fragrance and taste. The traditional method of braising fish in China is to fry it at high temperature first. When fried, a molecular substance called heterocyclic amine will be formed on the surface of fish, which will enter the human nucleus and interact with human genes, thus changing the basic structure of genes and causing gene variation, that is, causing cancer of cells.

Fish is hair (hair refers to food that is nutritious or irritating, which is particularly easy to induce certain diseases (especially old diseases) or aggravate existing diseases), and patients with chronic diseases should not eat it. Especially people with diabetes and chronic digestive diseases should not eat braised fish.

Reference materials? Baidu encyclopedia-braised fish