Homemade Fish Stock 鱼头汤底
The frequently asked question: what is the difference between the fish stock cooked in conventional pot and pressure cooker?
Here's my answer:
Apart from time and energy saving, the taste of the soup is about the same BUT..... I used to throw away the fish head after I made fish stock out of it because after one hour of simmering in conventional pot, the flesh turned out to be rough and dense. However, the fish head cooked in pressure cooker, remain soft and flavourful that I classified it as 'still edible' and yes, we eat the flesh and my son keep asking for more :)
Recipe link:
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