Braised fish or boiled fish, which has higher nutritional value?

As far as ingredients are concerned, it is also fish, but the cooking method is different. The stewing temperature is high, and the fat is easy to oxidize, but the taste is delicious. Boiled fish keeps 100 degrees, tastes hot and sour, and its nutritional value is rarely destroyed. Therefore, boiled fish is slightly higher and basically flat, and there is no bad food, only the quality of processing methods.