Boiled Fish with Fresh Beans
by Shui Qingqing
Favorite
Difficulty
Easy
Time
15m
Serving
2
Fish meat has relatively short muscle fibers, loose protein structure, and relatively high water content. Therefore, the meat is relatively fresh and tender. Compared with poultry and livestock meat, it tastes softer and easier to digest and absorbs. It also has the effect of lowering cholesterol. There are many ways to cook fish. Steamed, braised, boiled, and stewed each have their own delicious flavors, and each has its own nutrition.
