Boil the fish for 15 minutes to cook it.

Unsaturated fatty acids, fat-soluble vitamins, etc. in fish cannot withstand long-term stewing. Therefore, you can choose to steam, rinse, or boil to retain these nutrients to the maximum extent. Cooking for too long will cause the material to age and the resulting dish to taste tough.

Therefore, in terms of time, it is generally controlled to about 15 to 20 minutes. When cooking fish, it is especially suitable to use a casserole that is heated evenly, and be careful not to turn up the heat.

Extended information

7 tips for removing the fishy smell from fish soup

1. If the whole fish is stewed, you can lightly fry both sides of the fish first. Once the fish is fried, add ginger and cooking wine and saute until fragrant. Add cold water and bring to a boil over high heat. Do not flip the fish before the water boils. Simmer over low heat until the soup turns white, add a little vinegar, add salt and chicken essence before serving, and sprinkle with chopped green onion.

2. If you are using fish fillets to make fish soup, you can first sauté the ginger slices with oil, add cooking wine, and add cold water. You must wait until the water boils before adding the fish to the pot.

3. In addition, if there is no ginger at home, you can use coriander instead. The method is to fry both sides of the fish until it is slightly brown, put it in cold water and boil it, then put a few cilantro in it, and after cooking, take out the cilantro.

4. Add accessories. For example, king oyster mushrooms and mushrooms all have the effect of increasing flavor and freshness. The flesh of king oyster mushrooms is thick, crisp and tender, and has a light almond aroma.

5. Fry the fish head and tail in oil until golden brown, then take out the fish head and split it in the middle with a knife. Real diners know that the essence of fish lies in the brain, so fry the fish whole first. In order to prevent the loss of fish brain fluid during frying, put the chopped fish head into the pot and use high heat to "top" out the fish brain, which can make the soup delicious and nutritious.

6. Using star anise oil pan can not only remove the fishy smell, but also add fragrance.

7. Use stock instead of water to cook fish soup. This is also one of the techniques to make fish soup thick white in color and fresh in taste.

People's Daily Online - Teach you 7 tips to make milky white and delicious fish soup