1, with cold water stewed fish soup, the flavor is more delicious, conducive to nutrition is absorbed.

2, stewed fish temperature is generally maintained at 90 ° C - 95 ° C, in order to facilitate the amino acids, short peptides, glutamic acid, glutamine, creatine, B vitamins, calcium, potassium and other components of the analysis out. These substances are easily soluble in water, the flavor is more delicious, conducive to the absorption of nutrients. The use of hot water stewed fish, ingredients suddenly encountered high temperature, the outer layer of protein is easy to coagulate, can not be fully dissolved into the soup, will make the fresh flavor greatly reduced. With cold water fish stew, the outer layer of protein in the process of heating, soluble substances will slowly dissolve into the soup, releasing the fresh flavor. (If you need to add water halfway through the fish stew process, just add some boiling water and avoid using cold water, as the principle of heat expansion and cold contraction tightens the fish and makes protein dissolution difficult.)

3, other. General stew ingredients are mainly meat-based, meat contains more protein, the main component of protein is amino acids, long heating will make the amino acids are destroyed, the nutrition will instead be reduced, but also let the dishes lose the fresh flavor that should be. Trotter's protein and fat content in the heating of 1 hour after a significant increase, followed by a gradual decrease; grass chicken protein and fat content in the heating of 0.5 hours after a gradual increase in protein heating 1.5 hours, fat heating 0.75 hours to reach the maximum value; duck protein in the heating of 1 hour after the content of the basic unchanged, the fat content of the heating of 45 minutes to the highest value. So the stew is generally controlled in 1-1.5 hours for the best.