1, non-stick pan mainly because the temperature control is not good, and also pay attention to the control of oil temperature, usually recommend that you use a medium-low fire, and the oil temperature is too high, it is best to use a medium-low fire, so that the fish can be better wrapped up, so that the fish's outer layer of a thin layer of oil, and then slightly turned, so that after cooked can be directly fried to eat.
2. If you are worried that the oil temperature is too high, you can add a bit of white vinegar or lemon juice, which will ensure the tenderness of the fish.
3, braised fish practice
1. Prepare a clean basin, pour the right amount of water, put the fish in it, wash it, and then drain it.
2. Pour the appropriate amount of water into the pot, put onion and ginger, pepper, seasoning, cooking wine, soy sauce, sugar, pepper, oyster sauce, chicken essence, a small half a spoon of salt, cornstarch scratch well, marinate for ten minutes.
3. hot pot cool oil, oil temperature fifty percent hot, pour into the cut fish, first large fire stir fry, and then continue to stir fry, see the fish become particularly transparent, you can turn off the fire.
4. Add a little salt and pepper, sprinkle with chopped green onion, and sprinkle with sesame seeds before leaving the pan.
5. The specific method of braised fish ingredients: fresh yellow croaker, grass carp, scallop, shrimp, perilla, green beans, sweet corn, potatoes, broccoli, celery, garlic, soy sauce, soy sauce, salt, chicken essence, cooking wine, sugar, sugar, star anise, cinnamon, cumin, coriander, cumin, salsify, Pixi County Bean Sauce, sugar, vegetable oil.