Stewed fish soup in cold water is more delicious and conducive to the absorption of nutrients. When the fish is stewed in cold water, the soluble substances in the fish's outer protein will slowly dissolve into the soup during the heating process, releasing a delicate flavor.

If you need to add water in the process of stewing fish, just add some boiling water, and avoid using cold water. Due to the principle of expansion with heat and contraction with cold, fish is tight, so it is difficult for protein to dissolve.

The time to stew fish in cold water

Stewing fish in cold water usually takes/kloc-0.5 to 20 minutes to cook, not too long, otherwise the tender taste of the fish will disappear, and the time for stewing fish must be mastered.

Otherwise, if the fish is undercooked or cooked for too long, the meat will lose its nutrition when it is old. In the meantime, add a proper amount of salt, please put it in according to the salinity of the salt and let it out in about 20 minutes.