I wonder if people will stick to the pot when frying fish? Frying fish is an indispensable process for cooking fish, but many people can't do this step well. The fish slices are not well fried, and the fish is very easy to crush, which is not beautiful in taste. Many people can fry fish directly in the pot, that is, buy them back and clean them up slightly, and then boil the oil and press them down directly. If you want to cook perfect fish, you must rely on methods and skills. I'll share with you some tips for beginners to fry fish. When frying fish, don't put it into the pot immediately. Learn this 1 trick well, and the fish will not touch the pot until it is broken! To ensure the integration of fish fillets, we should add this step, that is, using ginger slices to wipe the bottom. After absorbing the water on the surface of the fish, get some edible salt slightly, and then you can fry it in the pan. Let's have a look at how to fry hairtail with Xiaobian. If you like it, you need personal collection and communication!

Sauté ed saury seasoning: silver carp (small) 300g, soybean edible oil 300g, salt 1 g.

Cooking process: 1. Remove internal organs and dorsal fin of hairtail, clean, cut into sections, and soak in salt water. 2. Add oil to the pot and bring to a boil. 3. Put in hairtail and fry it. 4. Turn the hairtail upside down, fry until golden brown, and fish it out.

Cooking tips: 1, look at the gills. Choosing fresh swordfish mainly depends on whether the gills are bright red. The brighter the red, the fresher it will be. 2, look at the eyes If the swordfish eyeball protrudes, black and white, clean and not dirty is good; If the eyeball is sunken, there is a layer of white mask on the eyeball. 3, look at the fish body The fish body is milky white or dark gray, it can't be yellow, and yellow means it is not fresh (yellowing is the fat oxidation of silvery white scales). At the same time, see if the silver "scales" are evenly dispersed (saury actually has no scales). The nutritional content of silver-white scales is very high, and it contains thioguanine. If it is dropped more, it shows that the tossing times are more, even if it is repackaged, the fish is not fresh, and at the same time the nutritional content will be affected.