One way to fry fish without peeling or sticking to the pan: hot oil method, ginger juice method, egg liquid method, starch method and sugar method.
1. hot oil method: before frying fish, wash the pan, dry it, heat it, drain the oil and turn the pan slightly, so that there is oil around the pan. When the oil is hot, put the fish in, fry the skin until golden brown, and then turn it over, so that the fish will not stick to the pot. If the oil is not hot, the fish skin will easily stick to the pot.
2. Ginger juice method: After the pot is heated by high fire, smear fresh ginger slices on the bottom of the pot to make the ginger juice spread all over the bottom of the pot. Then pour the oil. When the oil is hot, put the fish in the pan. After the fish is completely fried on one side, turn it over and fry it until the surface is golden, and you can go out. This is because the ginger juice forms a film at the bottom of the pot, which can make the fish heated more evenly, so it is not easy to stick to the pot and cause skin breakage.
3. Egg liquid method: Before frying fish, drain the water from the fish, take an egg and break it into egg liquid, then evenly wrap a layer of egg liquid on the fish, and then fry it in a hot pot after hot oil. In this way, the fried fish is more tender, the egg liquid can lock the water of the fish, and it is not easy to fry and make the meat more compact.
4. starch method: corn starch is mixed with water in a ratio of 1: 3 and stirred evenly. Then dip the washed fish in starch water, so that the surface of the fish is covered with a thin layer of starch liquid, and when the oil is heated and slightly steamed, fry it in the pan. The fried fish skin is crisp, the fish is fresh and tender, and it will never stick to the pot.
5. White sugar method: when the oil is almost hot, put a small amount of white sugar. When the color of white sugar turns slightly Huang Shi, put the fish in, and add no sugar when putting the second one, so that the fried fish will not stick to the pot and be delicious.