A. Frying fish has a secret: fresh fish, hot pan, less oil, warm fire, less stirring. After the oil in the pot, and then put 1-2 pieces of ginger in the oil, frying fish will not be easy to stick to the pan off the skin. Some people in order to avoid fish sticking to the pan, frying fish used to wrap a layer of flour on the fish body, I urge you to change this habit, so that the fish does not stick to the pan, but the flavor of the whole in the appearance, can not be tasted, the fish flavor did not play out. In addition, fish in cooking is not very good at mastering the material, the fire is the key to success or failure, many people fry fish is not broken skin or sticky pan,

If you want to deep fry the fish more oil and hot enough to crispy and dry, frying the fish has to be hot pots, less oil, the fire should be warm. Fish into the pot on the less move it, this is the secret of frying fish is also the secret, if you are afraid that it is not cooked and keep turning, but instead of making a mistake, three or two must get the skin open flesh, face is completely different. Before that, you must wait until the pan is hot and then put the oil, the fish should also dry before entering the pan, small fire gently fry, do not rush and push and flip.

If you're not using a pan, just tilt the pan occasionally to even out the heat and control the heat so it's not too intense. If purely fried fish to eat (not to burn fish and fried fish), about ten minutes of frying, the outer skin stereotypes and then flip, at this time the meat has been cooked and the middle of the juice can be retained, if the spatula contact feel solid on the overcooked, in fact, some people are afraid of not cooked in advance in the body of the fish painted cut, is not a smart method, the fish meat, a cut, the soup will be easy to loss of dry frying of the fish is not too big strip is good. After washing the fish, put a little salt on the skin of the fish on the OK with ginger slices to wipe the pan

Frying carp non-stick pan method:

First will be the pan clean, dry, hot, fresh ginger in the bottom of the pan wiped with a layer of ginger, and then put the oil to heat up the oil heat frying fish, the skin of the fish will not stick to the pan. Wash the fish, make a layer of egg paste, and then fry in the pan, fry until golden brown when turning to fry the other side, so that it will not stick to the pan. Put the cleaned fish on a thin layer of flour and fry it in the frying pan, which can make the fish shape complete and the skin not stick to the pan. Before frying, marinate the fish with fine salt and cooking wine, and then put it into the frying pan, which can also make the fish skin not stick to the pan. The pan is hot and pour into the oil, the oil is hot to almost put a small amount of sugar, sugar color into a yellowish, put the fish into the pan, put the second fish do not have to put sugar, so that the fried fish is not stick to the pan and the color is delicious and fragrant.