I have not eaten fried fish believe that I have seen the process of frying fish. Frying fish is actually a technical job, oil temperature and what not mastered will be easy to stick to the pan, but also off the fish skin. This fried out of the fish in fact to the back of the basic difficult to shape, the fish will also become thin. In fact, this is also a skill, come to see me prepare some fried fish skills!

How to fry fish fry is not easy to stick to the pan First, the choice of fish.

Try to choose live killed fresh fish, fresh fish skin tissue is compact and powerful, some of the fish in the pot after the natural nerve will not die will jump, indicating that the fish tissue structure is still tough, so that the mouth is also fresh.

Second, the treatment of fish.

After handling the cleaning, to thoroughly control the water dry, fish back fish tail wipe clean, through the body smeared with a thin layer of fine salt, this is a marinade, but fried fish to prevent sticking to the pan.

Third, the treatment of the pan.

Frying pan before pouring oil, fully wiped clean, burn intervention hot, and with a piece of fresh ginger to wipe the entire surface of the pan, especially the bottom of the pan to form a moist ginger juice.

Fourth, the firepower selection.

General household gas stove using even fire, so that the bottom of the pot is heated evenly, the fire can not be small, not to mention large, too small too large easy to paste, this step is very critical.

Fifth, pour oil to wet the pot.

The pot must be hot and then pour oil, fully wet the pot with oil, so that the grease fully covered moisturize the entire surface, this time you can open the medium heat hot oil, the hotter the oil is not easy to stick to the pot. After burning hot, you can turn off the fire and wait for the oil temperature to drop down and then into the fish.

Sixth, warm the oil in a hot pan.

After the oil cooled a little bit, re-fire, still even fire, to the pan lightly sprinkle some fine salt, shake the frying pan, at the same time into a few slices of ginger frying, and then carry the tail of the fish spatula against the head of the fish slowly into the frying pan.

Seventh, frying operation.

Frying fish is most avoided flip and flip, must be one side of the frying yellow, gently flip to fry the other side. Upside down to go, is bound to stick to the pan and broken skin, but also fried fish tail. You can tilt the frying pan back and forth, so that the oil is fully fried to the fish head and tail, and then fry the other side.

Eighth, keep the heat constant.

Keep the fire constant, even heat, until perfect out of the pan, in the next step. This is the most difficult operation of frying fish without sticking to the pan, it seems simple, in fact, very uncomplicated. Need to summarize and grope, must be a civilian fire, even heat, fried fish delicious.

Frying fish does not break the wonderful trick of not sticking to the pan

First, burn the pan, add a little oil in the pan, turn the frying pan, so that the pan is surrounded by oil, after burning hot, pour out the oil, in the pouring oil, burning hot, the oil temperature should be high, and start frying the fish, so that it will not stick to the pan!

Second, wash and dry the pan to burn hot, use fresh ginger slices in the bottom of the pan coated with a layer of ginger, and then burn the oil, frying the fish, so it will not stick to the pan!

Third, the fish in the marinade pan with oil and cooking wine will not stick to the pan!

Fourth, apply cold oil on top of the fish and fry it, it won't stick to the pan either!

Fifth, apply vinegar on top of the fish, and it will not stick to the pan!

Frying fish tips?

1, frying fish, choose the bottom of the pan is relatively flat, the bottom of the thicker iron pot, thick bottom heat conduction is not easy to stick to the pan.

2, frying fish pan should definitely be clean, there can not be impurities, frying fish should be hot pan cold oil, oil temperature 6 to 7 hot pan frying fish, and then change to medium-low heat slow frying, one side of the fish skin frying the old in the flip frying the second side.

3, frying fish, do not flip, or fish skin and flesh easily broken, frying fish should be shaking the iron pan, so that the oil evenly spread out.

4, after slaughtering the fish after washing, with a dry towel or kitchen paper to absorb the moisture, the surface sprinkled with a thin layer of salt to prevent sticking to the pan.

5, to prevent sticking to the pan can be used to oil "slippery pot", the pot is hot with oil to run the pot out, and then add new oil to fry fish.

6, if you are afraid of impurities at the bottom of the pan, wipe the bottom of the pan with a large piece of ginger when the pan is hot.