1. Boiled water should be used to cook fish. Because the fresh fish is tender, boiling water can make the surface of the fish suddenly suffer from high temperature, and the protein will denature, shrink and solidify, thus keeping the shape of the fish intact.

2. After protein solidification, the pores on the surface of fish are closed, and the soluble nutrients and flavor substances contained in fresh fish are not easy to flow out in large quantities, thus maintaining the nutritional value and delicious taste of fish to the maximum extent.

3. If you put cold water into the pot, with the increase of water temperature, the fish will become mushy and the surface will be unsmooth, which will affect the quality and flavor of the fish.