When we cook fish at home, the phenomenon of "broken fish" often occurs. This is mainly because I don't know the organizational structure of fish and I don't master the cooking properly. \ x0d \ x0d \ Fish is the most tender meat, with no coarse muscle and loose fiber structure, which is also the reason why fish is easily broken after cooking. Because most foods have poor thermal conductivity during cooking, and most cooked fish are whole or massive, if the cooking power is not in harmony with the thermal conductivity of food, the ideal effect will not be achieved. In view of the above factors, we should pay attention to the following points when cooking fish: \ x0d \ x0d \ 1. Fry the fish in the pot before cooking it. If you want to burn fish pieces, you should wrap a thin layer of water starch and fry them in the pan. Pay attention to whether the oil temperature should be high or low when frying. \x0d\ \x0d\ 2。 Don't use too much fire and soup when cooking fish. Let's take fish as a measure. After the soup is boiled, simmer it slowly until the soup is thick and fragrant. \x0d\ \x0d\ 3。 In the process of stewing, turn the fish less. To prevent the pot from choking, gently shake the bottom of the pot. \x0d\ \x0d\ 4。 When cutting fish pieces, stab the knife along the bones of the fish so that the fish pieces are not fragile.