2. Unsaturated fatty acids and fat-soluble vitamins in fish can't stand long stewing. So you can choose steaming, rinsing and retting to keep these nutrients to the maximum extent. Cooking for too long will lead to the aging of materials, and the taste of vegetables will be harder and more firewood.

3. So the time is generally controlled at 15~20 minutes. When cooking fish, it is especially suitable to use a casserole that is evenly heated. Be careful not to open a big fire.