When frying fish, you should first dry the water on the surface of the fish, and there are water droplets on the surface of the fish, which is also the key reason why the fried fish sticks to the pot. You can use kitchen paper to absorb water droplets. You can also sprinkle a little salt during frying, which can also improve the taste and prevent the pan from sticking.

The method of frying Cinnamomum camphora is as follows:

Ingredients: 10 barracuda, proper amount of oil and salt, and a little cooking wine.

1. Take out the internal organs of the fish, clean them, put them on a plate, add appropriate amount of salt and cooking wine, mix well, and remove the fishy smell after pickling.

2. Marinate barracuda and use kitchen paper to absorb the water on the surface.

3. Burn the oil to 70% heat, then turn off the fire, let the oil rotate and spread evenly in the pot, so that the periphery of the pot is covered with oil, and then turn on the small fire when the oil temperature cools down slightly.

4. fry salted fish and dried fish in the pot. After one side is fried and solidified, the fish can slide and turn over when shaking the pot, and continue to fry until the fish is golden on both sides.

5, the pot can be served on the table.