Fried fish is a common dish in home cooking. Even the stew should be fried first, but frying fish is a headache for many people, because the skin of fish is particularly easy to break. If you sprinkle a thin layer of salt on the surface of the fish to form a barrier before putting it in the pot, the skin of the fish will not be so easy to break, but this method is unhealthy and not recommended. After the pot is dry, pour some cold oil while the bottom of the pot is still hot. Don't put the fish in a hurry at this time. You have to turn the pot so that the oil sticks to the bottom and periphery of the pot evenly and the oil soaks into the bottom of the pot. This is what we usually call "moistening the pot".

Cold-fried fish is not easy to stick to the pot and break the skin, because the fish will gradually become brittle when heated, and then tilt away from the bottom of the pot to facilitate turning over. If fried in hot oil, the fish skin will suddenly be heated and stick to the bottom of the pot, so it is not easy to turn over. Especially when making freshwater fish, you should fry the fish first, which can effectively remove the fishy smell, and the fish is compact in structure and delicious. Because fish skin is a by-product of processing fish fillets, the price is quite low, so there is no case of making fake fish skin with gelatin.

The main varieties of skins are tilapia skin, pappy skin and cod skin. Due to China's eating habits, carp, grass carp and snakehead are mainly sold as live fish, and do not appear on industrial fish skins. To make fish skin with pickled peppers on an industrial scale, the fish skin is cleaned first, tenderized with biological enzymes, and then soaked with pickled peppers to taste. Collagen in fish skin will dissolve at high temperature. At present, most of the fish skins used in hotels are semi-finished products. Some hotels directly purchase fish skins and process them themselves. Some hotels purchase semi-finished fish skins in bags, stir them a little after opening the bags, and serve them on a plate. Generally, bagged fish skins are directly processed into finished products by processing plants. Moreover, the cost of fish skin is not high, even if someone wants to fake it, it is profitable. Fish skin is really a bit worthless. Just like 300 grams of fish skin stuffed with fake eggs, 0/00 grams of big green pepper/kloc-and 0/00 grams of red pepper/kloc-,the soaked fish skin is washed first and then shredded, and the red green pepper is shredded in a big bowl.