The most important step in making this braised carp is frying the fish, and the other is how to deodorize the fish completely. These are things that we can hardly do well at home. How to fry fish without skin damage

If you want to fry fish without skin damage, you can say that you have used all kinds of methods and exhausted 18 kinds of martial arts, which methods of rubbing ginger, adding salt and patting powder will be used to the extreme, but sometimes they are not satisfactory. In fact, this is the main two points that have not been done well: 1. Temperature. The temperature of fried fish is at least 7% hot. When there is a little kitchen fume, put the fish in. Under the influence of high temperature, the protein on the surface of fish fillets solidifies rapidly, producing scorched shells, which is also the most important point to avoid the skin of fried fish from breaking. 2. Moisten the pot. The pot must be cleaned. First, empty the rice pot, raise the temperature of the pot, put in more cooking oil, and constantly moisten and shake the pot. Then pour out the excessive cooking oil and pour in the appropriate cooking oil for frying fish.

Secondly, the following points should be done well: 1. The surface layer of fish must absorb water, which can not only avoid scalding people by splashing pot and oil, but also accelerate the solidification of protein on the surface layer of fish fillets without water. 2. Then, wipe the pan with ginger, sprinkle a little salt, and pat a little wheat flour or dry starch on the surface of the fish fillet. These are all tips to speed up the solidification of protein on the surface of the fish fillet through various channels and avoid the skin of fried fish. In fact, as long as the two key links in front are done well and the fish is kept dry and dry without water, the fish can be fried without skin damage. "When sharpening a knife, you don't miss the woodcutter, and you want to be good at it." Pay attention to the problem of big coffee pot, the pot must be big enough, the fish is big and the iron pot is small, which can't be done well anyway. To completely remove fishy smell, try these tips

It is also a top priority to remove fishy smell from fish. Without exquisite cooking skills, a delicate dish will fall short. If you want to make the fish mellow and not fishy, these key links to fishy must be done well: 1. Unplug the fishy line. At the intersection of the fish's back and belly, there is a white fishy line on both sides, which is a human organ that recognizes the change of water level and must be pulled out. Cut a knife directly behind the viscera, and you can see the fishy line in the form of milky white line. When the fish is in the body, cut a knife directly, and with gentle tapping, you can successfully remove the fishy line. 2, fish scales, internal organs, fish black mucosa must be removed neatly. 3. The black mucosa on the surface of the fish body and the black mucosa on the head of the fish are all areas with heavy fishy smell, so it must be scraped with a knife. 4. Use ginger, garlic, rice wine and white pepper to smell. Production process of braised carp

1. One crucian carp, about 1-125g, is not suitable for large or small. According to the above method, clean up and remove the fishy smell completely.

2. Cut the cleaned crucian carp into "straight knife flowers" on both sides, put them into a submerged fish basin, and add 15g of scallion, 1g of ginger slices, 3g of salt, .5g of white pepper and 15g of rice wine. The surface of the fish body and the inside of the fish belly are rubbed evenly and marinated for 3min to completely remove the fishy smell, taste and improve the taste.

3. soak 1 Tricholoma matsutake or 5 Pleurotus ostreatus (about 3g) in boiling water in advance, clean them, and cut them into .5cm cubes. Slice 5 grams of scallion, 5 grams of ginger slices, and 15 grams of Xianglai into long sections. The fat rate of crucian carp is relatively low, so it is necessary to add a little pork belly and burn it together, so as to add a lot of color and freshness to this dish. Please add it at will according to your personal hobbies. 5 grams of pork belly, cut into pieces.

4. Take off the marinated crucian carp, remove the ginger and garlic, and use kitchen paper or cotton towel to absorb the water on the surface of the crucian carp. Moisten the pot early, pour 3 grams of cooking oil into the pot, and the temperature will be 7% hot. When there is a slight light kitchen fume, put the fish on your arm and put the crucian carp in. After the crucian carp is put into the pot, it should not be rolled, and it should be decocted for about 1-2min. Once it is golden and hard, turn it over, fry the crucian carp on both sides and put it into a long plate for later use.

5. after changing the pan or cleaning the pan, pour in 3g of cooking oil, and add the sliced pork belly with slow fire, and stir-fry with slow fire until the fragrance is full. Add shredded ginger and garlic, and stir-fry with slow fire again. Pour in 3 grams of soy sauce and stir-fry until it tastes like sauce. Pour in 1 grams of boiling water, put in chopped Tricholoma matsutake or Pleurotus ostreatus, add 3 grams of soy sauce king, 2 grams of rice wine, 2 grams of salt, 1 grams of white sugar, 1 gram of chicken essence or chicken essence powder (optional), and a small amount of white pepper about .3 grams. After the fire is brought to a boil, add the boiled crucian carp.

6. "Tight fire fish, warm fire meat", the fire point of stewed fish must be slightly larger. Keep it popular all the time, and burn it for about 1-15min until the juice is concentrated. Connect the burnt crucian carp with a round plate or two flat shovels, and carefully put it into a long porcelain plate to ensure the detailed design. The fish head soup in the pot is poured into 3 grams of glutinous rice flour, and then poured on the surface of the fish together with the diced mushrooms or pine mushrooms in the pot, and decorated with a large section of fragrant lai. This braised carp is completed. The first banquet of the founding of the People's Republic of China featured the authentic method of braising carp, and it also had the skills of frying fish without breaking the skin and removing fishy smell. The Mid-Autumn Festival is coming soon. On the beautiful day of family reunion, a braised carp is a key soup with a beautiful meaning.