How to make Jinsha crispy fried fish skin? It's crisp and delicious, very delicious and very satisfying. Some people say that fish skin contains goprin. If you suffer from rheumatism and diabetes, you should avoid eating it. Some people say that the environmental pollution is serious now, and it is best to peel the fish before eating, which will not cause mercury poisoning. In fact, fish skin is rich in nutrition, so it is a pity not to eat it. Can fish skin be eaten? How? Fish skin contains goprin and mercury and can't be eaten?

How to fry crispy and delicious fish skin? Remember to avoid the following common food bombs, as long as you follow the process, no matter what fish can be fried crispy outside and tender inside! Many people cook fish dishes, and it is customary to put salt on both sides of the fish. This is suitable for whole fish. If it is cut fish and steak, don't add salt to the skin of the fish to make it more crisp. Seasoning fish needs to be sprinkled with salt and pepper first, then the skin of the fish is fried down and the fish is fried down.

Although there is some oil in the cauldron, the first layer of oil can block the water vapor and make it more crisp; Grease food instead of frying it in a pan to avoid burning. When frying fish, we must pay special attention to the color change of the fish when it is slowly cooked to prevent it from turning over in a hurry. The results showed that the raw and cooked fish skin was uneven, and the fried fish skin was heated again, which destroyed the original taste. Fish skin is rich in collagen, Onega-3 and various fibers. Deep-fried until crisp, wrapped in salty egg yolk, very delicious and gargle.

Food for 4 people lasting about 20 minutes: 300g of polygala tenuifolia skin, 2 cooked duck egg yolks, 30g of garlic crisp, 2 tablespoons of Shaoxing wine, a small amount of Lai Xiang, 2 tablespoons of black vinegar, salt 1 tablespoon, a small amount of white pepper and a small amount of red powder.

Step 1: Marinate the fish skin with vinegar, a small amount of white pepper and salt, coat it with red powder, fry the fish skin in a pan at 180℃ for 2min, then stir-fry it in a wok with a small amount of oil until the duck egg yolk is damaged.

Step 2, add the fish skin and stir fry evenly, and add the garlic crisp and stir fry. Finally, Shao wine is used to make it fragrant, and coriander powder is sprinkled to make it delicious. Prompt to mention pollution problem. There are indeed heavy metal residues in fish head, fish skin and fish meat, among which there are many chopped pepper fish heads, so you must choose them when you buy them.