Tip# 1: When frying fish, don’t rush to put the fish into the pan and fry. This is particularly easy to stick to the pan, causing the fish skin to crack. Then the fish will fall apart and the whole fish will look incomplete. It is not right to fry it directly in the pan! This is as it should be. When the pot is hot, take a piece of ginger with a hole in it and rub it back and forth on the pot surface. After the entire pot surface is wiped clean, pour in cooking oil, heat, turn down the heat, and fry slowly. This can prevent the fish skin from sticking to the pot. Applying ginger juice to the pot surface is equivalent to adding an extra layer, preventing the ginger from directly contacting the pot surface, and also has the effect of removing the fishy smell.

Tip 2: Before frying the fish, you need to dry the water on the surface of the fish and wipe it clean with a kitchen towel or a clean cloth. Do not put the fish with water directly into the oil pan, otherwise the fish will fry It will stick to the pan immediately after it is cooked and cause frying, which is quite troublesome. You can also roll the fish in flour, gently tap off the excess flour with your hands, leaving a thin layer, and use flour to fry the fish in the pot, which can also prevent the skin from sticking to the pot.