No matter what kind of fish you stew, you only need to master these two tips. The fish is not fishy, rotten or skinned. The first tip is that the fish must be fried in the pan first, and then both sides of the fish are fried until golden, and then seasoned and stewed until it is cooked until it is burnt.

When the fried fish is stewed, the skin will not rot, and the stewed fish soup is more nutritious. If the crucian carp soup is stewed, the color will be more milky and delicious. This trick should be remembered by friends.

Trick 2. Don't cover the pot when stewing fish.

No matter how you stew the fish, you only need to master these two tricks. The second trick is not to cover the pot when you stew the fish. Many friends think that when you cover the pot when you stew the fish, the fish will mature quickly and taste fresh and tender. In fact, this is all wet.

A lot of fishy smell of fish is now volatilized with water vapor. If the pot cover is covered, these fishy water vapor will condense on the pot cover and all will drop into the pot, so that the stewed fish will become more and more delicious, and the taste will not be fishy. This point should be remembered by friends.