When frying fish, you must not put oil in the first step. How to do it to ensure that it will not stick to the pan?

Fish is often seen on the dinner table as a home-cooked stir-fry. However, when cooking fish, most people will fry the fish first. However, when frying fish, we often encounter this problem. That is sticking to the pan. When this happens often, the taste of the fish will be greatly affected, and it will also affect the appearance of the delicacies. The surface of fish stuck to the pan will be burnt, and trace elements will also be destroyed.

The process of frying fish for most people is to pour an appropriate amount of oil into the pot directly, and when the temperature is hot, put the fish in for frying, but in fact this is the wrong way, and the fish will be fried in this way. Either it's not fried properly, or it's easy to stick to the pan. The chef said: When frying fish, do not add some oil in the first step. Put "it" first to prevent it from sticking to the pan. Let’s take a look at how to do it. The first step

First of all, clean the fish and remove the scales and internal organs. If these two areas are not handled properly, the fish will have a fishy smell, and the internal organs also need to be removed and cleaned. Drain the water and set aside. The second step

Use a knife to draw several small passages in the belly of the fish. First, it is convenient for frying, and second, the condiments can be fully penetrated into the fish. Then rub salt and rice wine on the fish, rub it evenly with your hands, and marinate for about ten minutes. Adding table salt can effectively remove the water from the fish and prevent oil from pumping out easily during frying. The function of cooking wine is to remove the fishy smell of fish.

The following is the most important process. Don’t rush to put oil in the pot first. Prepare a few pieces of ginger slices in advance and wipe them accordingly in the bottom pot to form a protective film on the bottom pot. , to prevent the fish from sticking to the pan. Step 3

After wiping the pot, you can heat the pot with hot oil. Pour an appropriate amount of oil into the pot. When the temperature is 70% hot, put the previously cleaned fish into the pot. When frying, you can also coat the fish with a layer of flour appropriately, so that the fillets on the surface of the fried fish are less likely to be damaged and can also enhance its taste. The fish is ready to be cooked until golden brown on both sides.

Tips: During the process of frying fish, you must first fry the fish over a slow fire until it is set, and then slowly roll the fish to prevent the fish from being fried and falling apart, which will not look good and will affect the taste. The ginger slices must be wiped after the pot is hot. Put the fresh ginger in the pot and wipe it. Wipe it in the bottom pot a few times, and then add oil to cook. Be sure to remember this tip when frying fish later.