Hello dear, I am very happy to serve you~ Here is a query for you: How to avoid stewing the fish skin when stewing fish? You can rub the bottom of the pot with ginger before frying the fish, or you can Sprinkle a layer of salt on the bottom of the pot first. You can also wrap the fish in a layer before frying. You can also marinate the fish before frying. You can also combine the above methods to prevent the fish skin from rotten~

The reason why the fish skin rots is that the texture of the fish is relatively tender, without thick tendons, the fibrous tissue is not tight, and the thermal conductivity is poor. Therefore, the fish skin is easy to stick to the pan or become soft and rotten when frying or stewing. This causes the fish skin to fall off.

In fact, the fresher the fish, the easier it is to cook. It can be steamed, stewed, or braised. You can put cabbage leaves or pork skin on the bottom of the pot to cover the fish. In other words, the fish cannot be turned over once it is put into the pot.

I hope my answer can help you, and I wish you better and better cooking skills and a happy life~