Fish, as the main source of high-quality protein in daily life, is a regular guest on the table of many families, and its meat is fresh and tender, nutritious, whether it is pan-fried, deep-fried, steamed, boiled all have their own flavors. Among them, frying is considered a relatively common cooking technique, many people say they will also fry fish, but frying seems not so much, either the fish meat loose, either the fish skin broken, either sticky pot bottom, in the end, how to fry can be fresh and tasty, do not stick to the pot does not The first thing you need to do is to get your hands dirty.

Below, I'll take Bean carp as an example, to give you reveal the details, are very practical tips, whether it is frying fish, or frying the whole fish, guaranteed to be intact, fresh and tasty.

Bean carp

1. First of all, to prepare fresh carp two, remove the fish scales, gills and viscera, put into the basin repeatedly clean.

2. Then in the fish body on both sides, diagonally cut a few cuts, easy to marinate when the flavor, all dealt with after the pot for marination, add salt 1 gram, pepper 1 gram, 5 grams of cooking wine, salt and cooking wine coated uniformly marinated for 10 minutes, the salt is to give the fish flavored, the cooking wine to reduce the fish fishy taste.

3.Prepare a white onion, cut into a horseshoe; a small piece of ginger, patted after cutting into ginger, and then grabbed 2 grams of pepper, 3 grams of dried chili peppers, anise 1 grain spare.

4.Below, start our most important fried fish. If you want the fish to be intact, without breaking the skin or sticking to the pan, the first step is to dry the fish of any juices and water, so that the fish is dry and waterless. The next step is to slip the pan, burn some hot oil and keep pouring it around the pan. After the pan is slipped, pour out the hot oil, add cool oil, and sprinkle salt on the bottom of the pan, which prevents the fish from coming into direct contact with the bottom of the pan and prevents it from sticking to the pan. Never put marinated fish directly into the pan to fry.

5. After all of the above steps, we put the fish into the pan, gently shaking the pan, so that the fish is evenly heated, turn on the heat and slowly fry the fish until the body of the fish is shaped, frying out the protein.

6. Then use chopsticks to turn over and fry the other side, fry until both sides of the golden brown, you can fish out the oil standby, we look at it, so that the frying out of the fish is very complete, the fish meat is not scattered, do not stick to the pan does not break the skin .

7. pot of oil again, the oil is hot, put onion and ginger, pepper, star anise, dry chili pepper stir fry flavor, into the bean paste 10 grams, quickly stir fry out of the red oil.

8. Then add the right amount of water, put 5 grams of soy sauce, 3 grams of soy sauce to adjust the bottom color, pepper 1 gram, 2 grams of sugar, high-fire boil and then simmer for 2 minutes to cook the flavor of the spices, 2 minutes after the pot of spice residue to pick out, so that you can have a better dining experience.

9. Then put the fried crucian carp into the pot, put a few small onions, cover the pot to simmer for 5 minutes, let the fish absorb the soup flavor.

10. 5 minutes after opening the lid of the pot, turn on the heat and start to collect juice, soup collection to the viscous after the pot can be discharged to plate. Finally sprinkled with a little onion, garnished with a delicious that is complete.

Three prerequisites for pan-frying fish without sticking to the pan:

1.

2. Slip the pan, hot pan and cool oil, can make the ordinary iron pan with non-stick characteristics.

3. Sprinkle in a little salt to flavor the fish while preventing the skin from staining the pan.