You need to dry the fish with kitchen paper before frying it. If you just want to eat fried fish, don't stew or braise in soy sauce. You can also dip the fish in thin flour and fry it, so you don't have to dry the juice of pickled fish. First, we wash the processed fish, and then marinate it with salt and cooking wine. Wash the wok (note: be sure to wash it. In fact, some people use ginger to wipe the bottom of the pot in order to make the bottom of the pot clean. Ginger does not form any substance at the bottom of the pot, which helps to prevent fish from sticking to the bottom of the pot.

Gently cut three knives on each side of the fish. Wash the pan and heat it on the fire. After the pan is hot, add a proper amount of cold oil. When the oil temperature is 60% hot, add fish. Fry until one side of the fish is golden, turn over and fry the other side until the fish is golden on both sides, and pour out. Wash the bass, cut a flower knife on the fish with a knife, evenly spread the cooking wine and salt, and marinate for 20 minutes. 3. Heat the pan over high fire, pour in the oil, put the fish in the pan, fry over high fire until the surface of the fish is solidified and shaped, then turn the other side over and continue frying until both sides are golden.

Fish scales, internal organs, etc. It's all removed, and there will be a black film inside the fish belly. Remove this, too, or it will taste bad. After the fish is treated, put it in water and clean it. After washing the fish, be sure to dry the water outside, otherwise it will easily stick to the pot. Cold oil is easy to break the skin, while hot oil can make the skin on the fish surface mature quickly without sticking to the pot. Don't turn the fish over immediately after putting it in the pot. Let the fish fry in the pot for 15 seconds, so it is not easy to break the skin. When yellow skins are formed on both sides, turn to low heat and fry until cooked!

When the oil is about to smoke, fry the fish slowly in a small fire and keep the fish dry, so that the fried fish will be tender and fragrant. If the oil is directly cooled, the oil temperature will not rise, and then the fish will get old. Then put the oil in, and fry the fish with medium and low fire at the same time, so as to avoid the skin of the fish. Because the fish is tender, has no thick tendons, has a loose fiber structure and poor thermal conductivity, it is best to use a hot pot to cool the oil.