Don't move the fish just put in the pot, put it firmly and turn it over, or the skin will break. Generally, fish are stewed in boiling water, because it can make the fish more tender and less fishy. Usually when we stew fish, we need to replenish enough water at one time. If you really need to add water halfway, you can choose to heat the water. In addition, pay attention to the impurities and foam on the fish soup table. I want to drink cold water fish soup. If you only eat fish meat without soup, you need to heat the water. Because the fish is stewed in hot water, protein is easy to solidify, and the umami flavor is locked in the meat and will not be mixed into the soup. Stew fish in cold water. When the protein of fish is slowly heated, the soluble substances will slowly dissolve into the soup, making the soup more delicious.

1. Here, fish will share with you a little skill of frying fish without breaking the skin: when frying fish, you must wipe off the water on the surface, coat it with a thin layer of powder, pour oil after the pan is hot, put it into the pan after the oil is hot, and don't move after the fish is out of the pan, let one side of the fish turn over after it is formed, then fry the other side, and shake the pan by hand. Fish swings easily, which means it is fixed. No matter what fish you fry, this method will not break.

Stewed fish is a very delicious and simple home cooking. We'd better stew the fish in hot water, because the fish cooked in this way tastes tender and has less fishy smell. Usually when we stew fish, we must be careful not to add water halfway. Try to add enough water at a time, or the stewed fish will taste terrible. If there is not enough water in the pot, you can only add hot water to the pot as appropriate. Because if cold water is added to the freshly fried fish, the fish's body will shrink, making it difficult for the protein of the fish itself to overflow, and it is difficult for the stewed fish soup to achieve milky white effect, which will affect the nutrition and taste, and the freshness of the soup will be significantly reduced.

When cooking fish soup, drop a few drops of fresh milk into the pot. After the soup is cooked, not only the fish is tender and white, but also the fish soup is more delicious, suitable for all ages, and the nourishing value is greatly increased! You can enjoy delicious fish soup without going to a restaurant. The key to cooking a pot of milky white fresh fish soup is to grasp the "heat". You can add cold water and hot water to the soup. Boil 10-20 minutes. Fish soup is light and slightly white. Fish soup cooked slowly for more than 30 minutes will become thick and milky white.