I used to encounter such problems when frying fish, which was really annoying. Then I went to consult my uncle who was a chef. My uncle chef told me that as long as we add a little "this thing" when frying fish, we can ensure that the fish will not have skin damage and will not stick to the pot. The following will be the specific practice, and enjoy it with everyone.
The first step is to stir-fry hairtail seasoning: 400g of saury, 5g of dried tangerine peel, 5g of pepper, 20g of onion, 50g of flour, 5g of edible salt, 2g of thirteen spices, 5g of pure grain wine and proper amount of vegetable oil;
First of all, clean up the swordfish, remove all internal organs and scales, then rinse it several times, then dry it and put it on a plate for later use. Prepare the corresponding seasoning, then put it into the fish together, add a little pure grain and wine, and catch a little.
Step 2, put it in a food packaging bag for storage, then squeeze out the gas, put it in a refrigerator for refrigeration (pickling for at least 3 hours) to find a clean packaging bag, then put flour on it, add a little fried fish, shake the packaging bag to make the fried fish covered with flour, then shake off the excess flour and set the plate.
Hot oil in a hot pot is enough, a little more than cooking. Add ginger slices as auxiliary materials, stir-fry slightly, then take out and fry the fish slowly (this is the key step, shovel and pan ginger once, and the fried fish will not stick). Pay attention to the application of heat to shape the fish first, and then fry it slowly over medium heat. Don't roll up the fish casually, just fry it for seasoning when the shape is restored.