Fish is a delicious food that we often eat in our daily life. There are various ways to eat fish, such as stewing, steaming, frying and frying. Personally, I feel that frying fish is a test of one's patience among all fish species practices. As long as friends who have fried fish know, fried fish is easy to break if they are not careful. It looks like it has no appetite at all, so it can be said that it consumes a pot of delicious fish.

In that case, how can we cook detailed and unbreakable fish? Let's enjoy three tips for frying fish. We just need to learn these tips well to ensure that no matter what fish is fried, the fried fish will not be broken, and it will be delicious. Not much to say, let's take a look at these tips for frying fish.

First, scrub the bottom pot with ginger slices.

In many people's minds, ginger slices are supposed to deodorize fish. In fact, the effect of ginger slices is not limited to this. No matter what kind of fish is fried, the bottom pot should be wiped with ginger slices before frying fish, so that a protective film can be produced between the bottom pot and the fish, and the fish will not be easily fried when frying fish, and the fried fish will be more detailed.

Second, add a proper amount of edible salt to the pot.

After adding vegetable oil, add a proper amount of edible salt to the pot, which can also produce a protective layer between the pot and the fish to prevent the fish from being fried. However, it is not suitable for Xiao Bai, a novice in the restaurant kitchen, to hone the method, especially the control of the amount of salt and its maturity.

Third, control the cooked degree and fry the fish in medium and small fire.

In fact, if you don't fry the fish when you want to fry it, the most important method is to control the maturity. The important reason for fish frying is that the fish gets rapid and sustained high temperature stimulation, which causes the fish mechanism to reach sustained high temperature before it has time to change, so the fish has to be broken. Therefore, when frying fish, if the temperature of the fish is not changed so quickly, the fish will not be easily fried. Therefore, when frying fish, you must fry it slowly with slow fire, and then turn over the other side after the fish is set, so that the fried fish is not fragile and has good color, flavor and taste.

How about it? Is it easy to fry fish without breaking skills? Remember, everyone, when frying fish, don't fry fish in the pan. It's wrong to fry fish in the pan immediately. Remember the above three methods that everyone enjoys, and make sure that no matter what fish you fry, the cooked fish is complete, the fish is not broken, and the fried fish is full of color, flavor and taste, which makes the whole person more appetizing.