"How to fry fish to not stick to the pan: Fish meat is tender, no thicker tendons, fibrous tissue is not tight, poor thermal conductivity, frying fish skin is easy to stick to the pan. Frying fish non-stick pan can be in accordance with the following four methods: 1, first wash the pan, dry, hot, fresh ginger in the bottom of the pan smeared with a layer of ginger juice, and then put the oil heating, oil heat frying fish, fish skin will not stick to the pan. 2, cleaned fish (large section into fish pieces), so that a layer of egg paste, and then pan frying, frying to golden brown when turning to fry the other side, so that it will not stick to the pan. 3, the cleaned fish, fish pieces, coated with a thin layer of flour, into the frying pan frying, can make the fish shape integrity, fish skin does not stick to the pan. 4, before frying, fish or fish pieces with fine salt, cooking wine marinade, and then under the frying pan, which can also make the fish skin does not stick to the pan. 2" frying fish have secret vs do fish three skills a, frying fish have secret: fish fresh, pot hot, oil less, fire temperature, 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 the fried fish should be more oil and hot enough to be crispy and dry, frying fish have to pan hot, 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 be wiped dry before entering the pan, frying gently over low heat, do not rush and push and flip. If you are not using a pan, just tilt the body of the pan occasionally, so that the fire evenly heat, control the fire is not too strong on the line. If purely fried fish to eat (not for the purpose of frying fish and fried fish), about ten minutes of frying, the outer skin is shaped 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 slashes, is not a smart method, the fish meat, a cut, the soup will be easy to loss of juice, dry frying of the fish do not want to be too big strips of the good. Also, if you want to burn the fish, before this, the fish is generally to fry, but it should be a little fried can not fry the fish on both sides of the charred and then burned, so that the fish burned out of the old mess. Second, do fish skills three 1, why carp to cramp? Carp two of the skin each has a seemingly white line of the tendon, before cooking to pull it out. One is because of its fishy fishy flavor, two is that it is a strong sex (commonly known as "hair"), especially not suitable for some patients to eat. Cramps, should be on one side of the fish * behind the gills and about 1 inch from the tail of the place of a horizontal cut to the spine. Then use the knife from the tail to the head of the flat slap, so that the gills behind the cut in the head of the tendon emergence, with the fingertips of the tendon pinch the head of the tendon a pull will be drawn out of the tendon. Use the same method to pull out the other side of the tendon. 2、How to recognize river fish and lake fish? River fish live in cleaner water, so their scales are thin, grayish-white and bright. Cooked dishes are tasty and slightly sweet. Lake fish because it lives in a very thick sludge in the still water lake, so the scales are thick, black and gray, cooking dishes, eating a thicker smell of mud. 3, slaughter fish touched the bitter gall how to get rid of the bitter flavor? If the bitter gall is broken when slaughtering fish, the whole meat will be bitter, affecting the consumption. Fish gall not only has a bitter taste, but also toxic, high temperature steaming will not eliminate the bitter taste and toxicity. However, the bile can be dissolved by using wine, baking soda or baking powder. Therefore, in the bile stained fish coated with some wine, small soda or baking powder, and then rinse with cold water, the bitter flavor can be eliminated.