Fish is the most common seafood in our life and a kind of food that people like to eat. Its meat is delicious, easily absorbed by human body and rich in nutrition, so it has always been deeply loved by us. In China, there has always been a view that fish can't be feasted, and the shadow of fish can't be avoided at Chinese New Year banquets. Fish is the favorite of ordinary people. I like eating fish since I was young, especially the fish fried by my mother. Crispy outside and fresh inside, very delicious. However, some people fry fish is not delicious. My mother said: when frying fish, keep these two points in mind, and the fried fish will not rot without breaking the skin and touching the pot.

Many people say that fried fish is not delicious and the skin of the fish is broken. Actually, you used the wrong method. Although frying fish is a very simple job, there are many skills involved. Today, I will share with you the correct method and some skills of frying fish. There are only two small ways to fry fish without sticking to the pan and breaking the skin. Fish is delicious, crisp and non-stick pan. The following is a detailed production method.

Step 1: First, clean all the small fish, scrape off the scales, and then take out all the tender internal organs of the small fish. If there are two black mucous membranes on the fish skin, the black mucous membranes on both sides must be removed, otherwise the taste of the fish will be damaged. After cleaning, put it in water and put it in a basin for later use. Prepare a piece of ginger in advance and cut it into ginger foam, and cut the onion into chopped green onion for later use.

Step 2: Take out the pot to make a fire, heat the vegetable pot, pour in oil after the pot is hot, and the temperature will be about 60-70%, so that the lower end of the pot will shake back and forth, so that the pot wall will be covered with a layer of oil, and then turn off the fire to cool down.

Step 3: After the temperature is cool, put the processed small fish into the pot and fry it slowly with slow fire. When frying, keep shaking the pan, turn it over and fry the other side until both sides are solidified, and then put it in a bowl for emergency.

Step 4: Pour oil into the pot, add another animal oil, mix the animal oil and vegetable oil evenly, then add Pixian bean paste and minced onion and garlic, stir-fry until fragrant, then pour a bottle of beer, add a proper amount of rice vinegar, a spoonful of soy sauce and a spoonful of oil consumption, and stew for 10min.

Step 5: After about 10 minutes, put the small fish in a bowl, sprinkle with appropriate onions and fragrant lai, and serve. It is delicious, nutritious and simple to make. The small fish made by this method is not broken, rotten and delicious.

This is how I bring fried fish to everyone. Does everyone fry fish like this? The fish fried in this way is delicious and does not stick to the pan. We should pay attention to two small methods in the process of frying fish in the later stage to ensure that the fried fish does not stick to the pan and does not rot. Our family has been frying fish in this way for many years, and the fried fish is crisp, fresh and very detailed.