Carp is a relatively common fish food in life, it is more ways to eat, tender meat, delicious flavor, high nutritional value, many people will do their own home to eat carp. Carp usually need to be put inside the pot to fry, so that you can remove the fishy flavor, so that the meat is more delicious. Cutting crucian carp should control the oil temperature, dry the water, the whole body smeared with oil or wrapped in flour, etc., so as not to stick to the pan.

How to not stick to the pan when frying crucian carp

Control the oil temperature, when frying crucian carp, the oil temperature is particularly important. The oil temperature is too high or too low will cause the oil pan sticky. Generally, carp will be cooked when the oil temperature is 50% to 60%. Dry the water. If the water on the surface of crucian carp is not dried, it will easily stick to the pan. Therefore, crucian carp must be dried before being put into the pan. Wipe the whole body with oil, when frying crucian carp, you can apply cooking oil on the whole body of crucian carp first, so it is not easy to stick to the pan or fry. Add sugar, before you eat carp, you can put appropriate amount of sugar in the pan, so the pan won't be sticky and the flavor will be better. Wrap flour, you can wrap a layer of flour on the surface of crucian carp so that it won't stick to the pan when frying. In addition, fried crucian carp not only sells well, but also tastes better.

How to fry crucian carp without breaking the skin

If you want to fry crucian carp without losing the skin, you can add a proper amount of oil into the pan, put the fish into the pan, switch to medium-low temperature and fry it until one side gets brown, then the other side. Be careful when flipping so you don't break the skin. You can also wrap some egg wash or cornstarch around the surface of the carp so that the surface of the carp can cure without losing its skin.

When frying crucian carp, if you use a regular pan, there is no anti-stick effect, so it is easy to stick to the pan. At this time, care should be taken to brush the pan clean, then apply fresh ginger, pour the oil into the pan, and then shake well so that the whole pan is filled with oil, and then heat it up. Put the prepared fish in to avoid sticking to the pan.

Why carp should be fried first

Compared with other meats, fish has a heavier fishy odor. We fry the fish in oil first, which removes the fishy odor. Meanwhile, the flavor of the fish is stronger after frying, and the meat will be denser when stewing, which will taste better and more delicious. In fact, there are many ways to make carp soup. Common ingredients are tofu, yam, red dates, green onions, eggs, etc. Many friends stew crucian carp soup, directly into the pot, resulting in fish soup is not strong, heavy earthy flavor.