Do you know how the chef cooks fish so that it doesn't stick to the pan and break the skin, and the fried fish is crisp and fragrant? In our daily diet, many friends eat healthily and avoid the taste of heavy salt in fuel oil. As far as meat food is concerned, raw pork often contains a lot of human fat, but usually try to eat less, and it is best to eat more fish.

When some good friends fry fish, the fish fillets will always burn and even stick to the pot, which will cause the taste deviation of the fish finally made. Everyone usually has a wrong process of frying fish, that is, boiling the pot first, then adding the fried fish, which is easy to stick to the pot. What are the good ways to solve this problem? Today, I'll teach you a method. Adding this step before pouring oil will make the fish slices fry without sticking to the pan!

Step 1 If you want to make the fish fresh and fragrant, you must choose fresh fish, slaughter and clean the fish, then drain the water, and then change the knife cuts on both sides of the fish body, making three or four cuts on one side, and the depth is one centimeter thick.

At this time, put the fish in a vessel, add edible salt, rice wine and ginger slices to marinate, and the fish skin also needs to be marinated. Early marinating can make the fish taste better, and at the same time, it can reasonably remove the fishy smell. Just grab it with your hands and marinate it for fifteen minutes.

Step 2 At this time, we are going to fry the fish, but we don't need to pour the oil in advance. Cut the ginger slices evenly and put them in the pot, and then gently scrub them in the bottom pot. At this time, add an appropriate amount of vegetable oil, and finally add a little white sugar to the pot. Put the fish in the pot and fry it with low fire. When frying, you don't have to roll it casually, otherwise the fish will easily break the skin and stick to the pot. After frying for 2 minutes, turn it over and fry both sides golden, and then you can go out.

Step 3: Leave the fried fish for a few minutes before the next cooking. Among them, everyone should pay attention to two points: First, after the fish is slaughtered and cleaned, marinate the fish in advance, so that the fish can be fried and tasted, and there is not too much water, which is not easy to stick to the pot.

Secondly, you don't need to pour the oil first, put the ginger slices into the pot and scrub them again. After pouring the oil, you can put the white sugar again, which has a smooth effect and can also color the fish, so that the fish slices are not easy to stick to the pot and the color is golden yellow. These are some tips for frying fish. If you like to eat fish, you can't try it at home!