This is because the fish is put in to fry before the oil temperature is reached. If the oil temperature is higher, the skin of the fish won't stick to the pan. You should not be in a hurry to fry the fish, but be patient and fry one side and then the other, so that the skin will not break and the fish will not fall apart.

Main ingredients: 300 grams of crucian carp, 150 grams of bamboo shoots

Accessories: 15 grams of coriander, 20 grams of green onions, 20 grams of ginger, 20 grams of garlic, a small amount of salt, a small amount of pepper, a small amount of star anise, 10 milliliters of rice oil

Bamboo shoots crucian carp soup practice:

1, fresh crucian carp to remove the gills and giblets, washed with kitchen paper to wipe out the water, bamboo shoots water Blanch and slice, not too thin;

2, put oil in the pot, put star anise and pepper burst out of the flavor;

3, the crucian carp into the pot;

4, fry until one side of the color change and then turn over to fry the other side, to be patient, slowly frying in order to prevent the paste pot;

5, fry until the color change and then the onion, ginger and garlic into the pot to pop aroma;

6, into the bamboo shoots slices;

7, add water, to be no more than crucian carp, after the water boiled to a small fire slowly simmering until the soup becomes milky, and then according to personal taste into the appropriate amount of salt;

8, the crucian carp soup into the soup bowl;

9, into the cilantro can be eaten.