1. Hot water for fish stew. Because usually before stewing fish, you have to fry the fish first, and then stew the fish after frying. So the water should be heated when stewing fish, so that the stewed fish tastes more tender and has no fishy odor. If you add cold water to the fish stew, the pores of the fish cells will be locked and the stew will have a fishy flavor. Another important tip for braising milkfish soup is to fry the fish before braising. Just first wipe the bottom of the pan clean with ginger to prevent sticking, then pour in cooking oil and fish in turn, equal to frying until both sides become brown before removing from the pan.

2. In order to make a delicious fish stew, the fire is very important. Usually, you have to bring the soup in the pot to a boil over high heat, and then turn it down to a low heat to simmer slowly. Usually a home-cooked fish will be fully cooked in about twenty minutes. In addition to the heat, knowing when to put the fish in the pot to make a good fish stew is also a very important factor. Usually we have to heat the water in the pot before putting the fish into the pot, so that the stewed fish will taste more tender, the fishy smell will be reduced, and the color of the stewed soup will be whiter.

3. The fish should be fresh, whether fresh or frozen. Ensure the freshness of the fish, the soup stewed with fresh fish will be thick and delicious. Handle the fish while stewing. Before stewing the fish, fry the fish in a frying pan until golden brown on both sides, then add cold water. The whole thing can be cooked over high heat to produce a thick soup. Especially when stewing fish, be sure to use cold water, not hot. If the yellow croaker for stewing is too big, you have to cut the fish in half and stew it. Cutting it in half makes it easier to cook and more flavorful. Remember to add cold water when stewing fish, always use the fire, so as to stew the meat tender fish soup. Before stewing the fish, the fish should be fried in a frying pan, golden brown on both sides, so as to reduce the fishy flavor, the fish is more firm and harder to fall apart.

4. Adding cold water will make the proteins inside the fish solidify quickly and lock in the freshness of the fish, because this garlic yellowtail is not for soup, we only eat the meat, so use cold water. If we drink soup, we need to heat the water. Adding cold water will make the protein inside the fish solidify quickly and lock the freshness of the fish, because this garlic yellowtail is not for soup, we only eat meat, so use cold water, if we drink soup, we need to boil water. This kind of fish has a delicious flavor, the fish meat is complete, tender but not scattered, very delicious! The chef tells you a little trick. The fish is delicious and not fishy, because it doesn't stick to the pan and doesn't break the skin.