Steaming fish is the simplest, there is no problem of sticking to the pan, if braised or boiled soup are required to fry the fish, both to remove the fishy and increase the flavor, but there is a very distressing problem is easy to stick to the pan. At first I also have such a pain, and then asked a chef, he told me these methods.

1, the pan is hot and rubbed with ginger, put some salt in it to halo, and then put the fish to fry will not be easy to stick to the pan.

2, the fish should be fried and then turn over, first gently shaking the pan, use a spatula to try to turn, if it is very sticky, continue to fry for a while and then turn.

3, the outside of the fish coated with cornstarch before frying, frying more oil, especially easy to turn over.

4, if you really can not grasp the heat, use a non-stick pan frying is the most convenient.

Weekend I did a seafood mushroom stewed grass carp, inside a little sweet potato starch, frying is not sticky. The starch prevents the fish from losing moisture and makes the fish more tender.

Ingredients

①, 1 grass carp, ②, 250g of seafood mushrooms, ③ ginger 1 piece, ④, sweet potato starch half a bowl, ⑤, 3 cloves of garlic, ⑥, 1 cilantro, ⑦, 2 scallions

Materials and wine

①, 1 tablespoon of cooking wine, ②, 1 tablespoon of soy sauce, ③, oyster sauce small half a tablespoon, ④, the amount of salt

Practice

①, will fish Scrape off the black membrane inside and the red mucous membrane on the spine and clean it with water.

②, chop off the head and tail of the fish, cut the fish body into small sections, then cut in half, rinse off the mucus and drain. Put a spoonful of cooking wine, a few slices of ginger and a spoonful of salt to marinate for 20 minutes to remove the fishy flavor.

3, marinated fish will be seafood mushrooms clean, pot put two bowls of water to boil dry, pour seafood mushrooms blanch until soft. Cilantro and scallions cleaned and cut into sections.

4. Pour sweet potato starch into a plate and use chopsticks to coat the fish evenly with the starch. When the pan is hot, add a moderate amount of oil, use chopsticks to clip the fish piece by piece into the pan, and fry both sides until golden brown.

5: In a separate frying pan, sauté the ginger and garlic, add the seafood mushrooms and a tablespoon of soy sauce, and stir-fry. Pour in the fish, pour in the soy sauce and soy sauce, add a small bowl of water and cook for 5 minutes.

The seafood mushrooms absorbed the juice and were soft and flavorful, and the fish had a bit of a seafood taste as it was coated with the freshness of the seafood mushrooms. When cooking, leave a little bit of soup, and pour it over the rice, which is also very tasty. The sea mushrooms are fresh and tender than the meat is also delicious, my child picked a lot, ate a bowl and let me add rice, but in the usual can be I urge her to eat.

In addition to frying fish sticky pan, some people also feedback out of the stewed fish is very fishy. The main source of fishy odor is the gills, the black membrane in the stomach and the mucus on the spine, which should be cleaned. Marinate with cooking wine, ginger and green onion can further deodorize.