Seasoning: three spoonfuls of salad oil and two spoonfuls of starch; (1) Five slices of ginger, a spoonful of refined salt, a spoonful of Shaoxing wine, a spoonful of soy sauce and a proper amount of pepper.

Nutritional value editor

Rich in nutrition.

Clever editor

1. When frying fish, don't turn the fish over immediately after it enters the oil pan. Don't turn the skin of the fish until it turns golden brown. [ 1]

2, vinegar is fresh, this time I am not afraid to add more vinegar, because I want to stew, so I am not afraid of acid after cooking. Tips for frying fish without breaking the skin: clean the pot, dry and heat it, then rub it back and forth with ginger, then put the oil in, and then put the fish in for frying when the oil is hot. The fish fried in this way will not break the skin.

3. Break the eggs, pour them into a bowl and stir well. Then put the washed fish or fish pieces into bowls respectively, so that the fish is covered with a layer of egg juice, and then put them into a hot oil pan for frying. Fried fish won't stick to the pot.

Non-stick pan editor

1. The pan for frying fish must be scrubbed clean. After sitting in the pan, wipe the pan with a piece of fresh ginger, then pour in the oil and stir with a spatula to make the pan wall covered with oil. When the oil is hot, put the fish in and fry until the skin is tight and yellowish.

2. If it is fresh fish, wash the fish, dry the water, fry it in exothermic oil and it won't stick to the pan. If it is salted fish, wash it before frying it.

3. Dip the fish or fish pieces in a thin layer, or roll them in the egg liquid and fry them in hot oil.

4. After the pot is hot, pour some cool oil into the pot, pour it out immediately, then pour the cool oil and fry the fish. Don't use too much firepower when frying fish.

5. Heat the pan, put more oil, dry the fish, first put the fish on the spatula, then put the spatula into the oil pan, preheat the fish every other spatula, and then fry it in the oil.

6. Put a little sugar in the hot oil pan. When the color of sugar is slightly Huang Shi, putting the fish into the pot is not only non-sticky but also delicious.

1. Put a little cooking wine on both sides of the fish fillet and marinate for 1 min.

Put a little salt on the fish fillets.

3. Beat the eggs on the fish fillets and break them.

4. Take out the fish fillets and coat them with starch, then put a little oil in the hot pot and fry until both sides are cooked. Pour the remaining egg liquid into the pot and fry until cooked, then take out the oil-absorbing salt and pepper to taste.