1, put salt in the oil pan.
Every time you fry fish, put oil in a hot pot. You can first wipe the bottom of the pot with ginger slices, then sprinkle some salt with oil, shake the bottom of the pot with cold oil, let the salt cover the bottom of the pot, put the hot oil in the pot at a suitable temperature, and then fry the fish. At this time, the skin can be kept intact.
Step 2 use heat skillfully
If you are trying to fry fish for the first time, you can put the fish in the frying pan and turn off the fire directly, so that the remaining temperature in the pan can fry the fish until it is raw. After reaching the frying standard, turn over, heat over medium heat for about one minute, turn off the heat, and operate back and forth twice. Basically, fish is fried. Although the process is a bit cumbersome, the effect is very good.
Matters needing attention in cooking fish.
1. Choose the fish first. Fresh fish gills are bright red and closed. The epidermis has good gloss and the scales are complete. Its muscles are strong and elastic, and the depression can disappear immediately after finger pressing.
2, the abdominal cavity of the fish should be cleaned, especially where it is attached to the spinal seam, which is easy to leave dirty blood and should be squeezed clean. In addition, when cooking fish, the black film on the inner wall of abdominal cavity must be removed.
3. The fish should be cut along the fishbone, and the knife edge should be inclined to prevent the fish from being broken.
4. The slaughtered live fish can't be cooked immediately, so it should be left for a while before cooking.