1, put salt in the oil pan.
Every time you fry fish, you can first wipe the bottom of the pot with ginger slices, then sprinkle some salt with oil, shake the pot with cold oil, let the salt cover the bottom of the pot, and adjust the hot oil in the pot to the right temperature to fry the fish. At this time, you can reach the state of not breaking the skin.
2. Use heat skillfully
If you are trying to fry fish for the first time, you can put the fish in the frying pan, turn off the fire directly and let the remaining temperature in the pan fry the fish until it is raw. After reaching the frying standard, turn over, heat over medium heat for about one minute, turn off the heat, and operate back and forth twice. Basically, fish is fried. Although the process is a bit cumbersome, the effect is very good.
Matters needing attention in cooking fish.
1. Choose the fish first. The fresh cheeks are bright red, and the cheeks are closed. The epidermis has good gloss and the scales are complete. Its muscles are strong and elastic, and it can disappear as soon as the finger presses the depression.
2, the fish's abdominal cavity should be cleaned up, especially where it is attached to the spine seam, which is easy to leave dirty blood and should be squeezed clean. In addition, when cooking fish, the black membrane on the inner wall of abdominal cavity must be removed.
3. The fish should be cut along the fishbone, and the blade should be inclined to avoid the fish being broken.
The fish slaughtered alive can't be cooked immediately, so it needs to be cooked for a while.