Do you know how a chef cooks fish so that it won't stick to the pan and break the skin, and the fried fish is crisp and fragrant?

Do you know how a chef cooks fish so that it won't stick to the pan and break the skin, and the fried fish is crisp and fragrant? In our daily diet, many friends eat healthily and avoid the smell of heavy salt in fuel oil. As far as meat food is concerned, raw pork often contains a lot of human fat, but it is best to eat as little as possible and eat more fish.

When some good friends fry fish, the fillets will always burn and even stick to the pot, resulting in the taste deviation of the fish finally made. Everyone usually has a wrong process of frying fish, that is, first boil the pot and then add the fried fish, which is easy to stick to the pot. Is there any good way to solve this problem? Today, I will teach you a method. Adding this step before pouring oil will make the fillets fry and not stick to the pan!

In the first step, if you want to make the fish tender and fragrant, you must choose fresh fish, slaughter and clean the fish, then drain the water, and then change the knife incision on both sides of the fish, making three or four incisions with a depth of one centimeter.

At this time, put the fish in a vessel, add edible salt, rice wine and ginger slices for curing, and the fish skin also needs curing. Early marinating can make fish taste better, and at the same time, it can reasonably remove the fishy smell. Grab it by hand and marinate it for fifteen minutes.

The second step is that we are going to fry fish at this time, but we don't need to pour oil in advance. Cut the ginger slices evenly and put them into the pot, then gently brush them at the bottom of the pot. At this time, add an appropriate amount of vegetable oil, and finally add a little sugar to the pot. Put the fish in the pot and fry it over low heat. You don't have to roll casually when frying, otherwise the fish will easily break the skin and stick to the pot. After frying for 2 minutes, turn it over and fry both sides golden, and then you can go out.

Step 3: Leave the fried fish for a few minutes before the next cooking. Among them, everyone should pay attention to two points: first, after the fish is slaughtered and cleaned, it should be pickled in advance, so that the taste of the fish can be fried, and the water should not be too much, which is not easy to stick to the pot.

Secondly, you don't need to pour the oil first, put the ginger slices in the pot and then scrub them. After pouring the oil, you can add sugar, which has a smooth effect and can also color the fish, so that the fillets are not easy to stick to the pot and the color is golden. Here are some tips for frying fish. If you like fish, you can't try it at home!