Frying fish how to do, the fish does not break the skin and does not stick to the pan, tender and flavorful, the family love to eat it?

Because my hometown is a fish and rice township, so everyone understands a handful of frying fish craft, such as today to give you the method of frying fish, is the old generation through the practice of activities summarized in the true knowledge of the 1 sentence of the dictum, which is the one sentence of the dictum is "if you want to fry the fish do not stick to the pan, wipe ginger and salt oil need more".

As long as you keep this proverb in mind, no matter what kind of fish you fry, you will be able to fry the fish without breaking the skin or staining the pan. The following Hu master to fry carp as an example, the correct steps to fry fish to you, as long as you pay attention to see, to ensure that after the guys fry all the fish are not stained pot broken pot broken skin. Proper frying fish correct process first step: cool pot wipe ginger

prepare a frying pan in advance, go red will be hot after the vegetable pot, and then will be prepared ginger slice along the pan wipe again, and then put the right amount of vegetable oil to the pot can be. As the ginger juice and cool pan contact, will produce a very thin layer of plastic film.

And put the fish into the pot, the fish skin will not be in direct contact with the bottom of the pot, but rather with the plastic film of the ginger, because of this layer of plastic film, you can avoid the fish sticking to the pot it. When wiping the ginger, be sure to wipe the pan cold, which can make the plastic film can be better and the bottom of the pan touch together.

Step 2: Add some oil and sprinkle a pinch of salt on the bottom of the pan

Burn the oil in the pan until it reaches 70% heat (the pan is 70% hot when there's a little smoke coming out of the pan), then put 2 grams of salt on the bottom of the pan, and then put the fish along the sides of the pan and fry it. When frying fish, put a little salt in the bottom of the pan can prevent the fish from breaking the skin, because the skin of the fish contains a lot of water, if the skin of the fish into the pan frying salt, can make the water in the skin of the fish more quickly outflow, and then avoid the skin of the fish breaks the skin.

Third step: in the red frying fish

frying fish, can not be WenHuo also can not go red, because WenHuo can not make the water in the fish completely outflow, may lead to the aging of the fish. And go red will make the water in the fish too fast outflow, may lead to burn out of the bird has a fishy flavor. The correct approach is to put the fish into the pot, then fry the fish over moderate heat, which can prevent the water in the fish too fast outflow, but also can fry the fish rotten it.

Everyone in the future, no matter what kind of fish frying, just bear in mind that "if you want to fry the fish does not stick to the pan, wipe the ginger and salt oil need more" this one sentence of the slogan, I believe that no matter what kind of fish frying will not stick to the pan and break the skin it. Today's master Hu gave you the practice of frying fish on here, where it is not, please bear with us,