Fish is a dish that we often eat in our daily life. Rich in high-quality protein, easy to digest and absorb, and low in fat. It also contains inorganic salts such as calcium, phosphorus, potassium, iodine, zinc and selenium, as well as vitamins A, D and B, so eating fish often has many benefits to people's health and is not easy to get fat. There are many ways to cook fish, but we know that whether it is braised or steamed, we need to fry the fish first.

But fried fish is a technical word. Many people in life will stick to the pot and break the skin when frying fish. When frying fish, breaking skin will mainly affect the beauty of the dish, and may even affect the taste of the dish. So how can we avoid skin breakage when frying fish? Restaurant chef: Never fry fish directly. With this step, it won't stick to the pot and break the skin!

Ingredients: crucian carp, bean paste, ginger, minced garlic, green pepper, red pepper, salt, pepper, chicken essence, vinegar, soy sauce, etc.

First, we will wash the bought crucian carp, and then remove the scales and gills, as well as the black film inside the fish belly. The fishy smell of fish gills is very heavy, and the black film inside the fish belly is the deposition of some toxic substances when the fish is eating. These two must be removed. If you feel that it is troublesome to deal with fish yourself, you can also find a fish seller to help you deal with it, but killing fish yourself will be fresher.