① Must use fresh saury, do not use fish that is not fresh or has been frozen for a long time.

Because this dish should be tender and fresh, the raw materials must be fresh. Old fish or fish that has been frozen for a long time is dark in color, lacks freshness, and has a peculiar smell.

②The heat should be appropriate.

Generally, it is enough to steam it over high heat for about 10 minutes. For example, if the saury is just released before the Qingming Festival, its meat is very tender and only needs 8 minutes to be cooked. You should use it appropriately according to the size and texture of the fish. Fire, don’t over-steam it, as it will lose its freshness and tenderness. How can you fry saury in an ordinary large spoon without sticking to the pan? 1. Be sure to use fresh saury, wash the five internal organs (try to keep the fish scales, it is nutritious and delicious), and cut into sections. Soak with a small amount of salt for 15 minutes (prefer light rather than salty), and dry the surface moisture;

Heat the pot, add oil, shake well and drain, add cold oil to the fish, fry one side over slow fire, and then fry the other side. one side.

2. Wash the fish segments and marinate them for 15 minutes, roll them with flour and add egg liquid, then fry them in oil on both sides until golden brown.

Key points: 1. Heat the pan with cold oil;

2. Fry the fish over slow fire.