The family often goes to the nearby fish pond to cast a net and catch some small fish for a change.

Most of the recent fish are small crucian carps, which are said to be wild. No one manages the reservoir, and no one feeds the fish. They are not big in size, but they don’t cost money. It doesn’t matter the size, as long as they taste good.

Sometimes there are too many fish in the net and there are more fish than can be eaten. Long Bao will remove the gills and internal organs, fry them in oil, put them in the refrigerator, and eat them slowly.

I used to clean the fish and my mother-in-law was responsible for frying the fish. Now that my mother-in-law is older, I do the cooking.

You can take a look. This is the fish I fried before. The skin is so broken that you can’t even see it.

The non-stick pan I used has become a "semi-stick pan".

My mother-in-law told me that no matter what pan is used to fry fish, always use hot pan and cold oil, so that the skin of the fried fish will not break and it will be very delicious.

Today I will share with you the method taught by my mother-in-law.

1. First prepare the fish to be fried. I used small crucian carp, but other types of fish can also be used. Use whatever fish you like.

First put it in a pot for 2 hours and spit out the muddy water.

2. Use a tool to scrape off the fish scales on the crucian carp, remove the gills, then use scissors to cut open the fish belly, clean the black membrane and internal organs in the belly, and drain the water.

In the past, my mother-in-law was used to squeezing the fish's internal organs with her hands, which would sometimes burst the gallbladder and make the fried fish taste bitter.

3. Here comes the important point, heat the oil pan over medium heat, add cold oil, and add an appropriate amount of salt, so that the skin of the fried fish will not break and it will be easy to taste.

4. Put in the small crucian carp and turn to medium-low heat. The fish should be spaced a certain width apart. Do not put too many at one time. Longbao usually puts 4-5 pieces at a time. If the pot is larger, you can put more.

The fire should not be too high, otherwise it will burn easily and the fish will turn black when fried.

5. Fry the small crucian carp over medium-low heat for 1 minute. Use chopsticks to gently touch the fish body. If it can be pushed, you can turn it over.

If it doesn't work, fry it again.

Fry until 2 sides are golden brown. You can place the fried ones on the edge of the pan and drain the oil.