1 How to fry crucian carp without sticking to the pan

1. Frying crucian carp if the use of ordinary pots and pans, there is no anti-sticking effect, then it is easy to stick to the pan, this time we should pay attention to the pot to brush some clean, and then fresh ginger to smear again, and then pour the oil into the pot, and then shake a little bit, so that the whole pot inside are full of oil and then hot, ready to put the fish in, so as to avoid sticking to the pot, and then the oil will be used as a substitute for the oil. This will avoid sticking to the pan.

2. Carp buy back to wash clean to remove the water, with kitchen paper to absorb its moisture, until there is no moisture, if the amount of water is too large, then it is easy to appear sticky pan situation.

3. In the fish with some starch as well as egg wash wrapped a bit, put the frying pan inside, not easy to appear sticky pan problem.

2 How to fry carp to not break the skin

Want to fry carp does not fall off the skin, you can add the right amount of oil inside the pan, put the fish into the fish after the change to medium-low heat, fry until one side of the yellowing can be flipped, and then fry the other side, turn over the time to be careful, to avoid breaking its skin, you can also be in the surface of the crucian carp wrapped in some egg or starch, which can be a very good surface of the carp to solidify and not appear to fall off the skin. solidify without the skin falling off.

3 How to fry crucian carp is delicious and simple

Prepare a few small crucian carp, some starch oil, ginger, green onions, salt and eggs.

Carp slaughtered and cleaned, add some onion, ginger, salt and mix well, put the onion and ginger inside the fish belly, so you can be more flavorful, and then hit an egg inside with some starch and mix well, the fish body covered with egg wash, put the frying pan inside, slowly fry on low heat, frying to both sides of the golden can be fished out, eat very crispy and tasty.

4 Carp what season to eat the best

The most suitable season to eat carp is the autumn and winter seasons, this time the carp meat is the most tender and delicious. Many people think that the summer time carp is very fat, in fact, spring and summer is the carp spawning period, this time of the carp, although it looks very fat, but the actual nutrition has been absorbed by the roe, in fact, more thin, eat up less meat. The carp in the fall and winter seasons, after a few months of fat storage, has accumulated enough nutrients to prepare for the winter and spawn, so the meat is the most fat, suitable for consumption.