I often see some people coating the fish in a layer of wheat flour before frying it to avoid oil explosion and skin rupture when frying fish. As a Jiangnan person, I will always frown when I see this. This is why I eat fish. The tenderness and originality of the fish meat is undoubtedly affected by coating it with a layer of wheat flour and then cooking it.

When I was growing up, I saw that the adults at home would always clean the fish, put a hook on the mouth of the fish, and put it in a cool and ventilated place. After a while, the water on the surface of the fish fillets would be absorbed, and then they would be fried in a pan. , not only will there be no oil explosion when frying, but the fish fillets will not be broken. Think about it, we have never done this before using a non-stick pan, and we can still cook perfect fish dishes.

The most fearful thing about stewed fish is the splashing of oil stars and broken skin, while the most fearful thing about eating fish is the fishy smell. Both freshwater fish and river fish have fishy smell. These two things can be dealt with There you have it, you’re ready to cook the perfect fish dish. Today I would like to recommend to everyone how to fry fish without frying it or breaking the skin. Let’s take a look at how to remove the fishy smell from fish. Braised fish fillets, as long as you know these two points, the fried fish will not burst with oil, the skin will not break, and the meat will be fresh and tender without any fishy smell. Braised yellow croaker

The following is the detailed recipe; necessary ingredients; main ingredients; 450 grams of large yellow croaker, 2 rice spoons of oil, 1 rice spoon of spicy bean paste, 1 rice spoon of delicious fresh soy sauce, ginger slices, green onions, garlic cloves, 3 tablespoons of rice wine, and sugar.

1. When buying yellow croaker, ask the dealer to prepare it first. After taking it home, clean it and cut two corners of the fish with a knife to facilitate the flavor. Then change the hook to hook the fish head with chopped pepper. Let it dry for a while in a cool and naturally ventilated place. Wait until all the water on the surface of the fish fillets has dried before frying. This will prevent the oil from exploding and the skin will not break easily. Prepare rice wine, ginger slices, peel garlic cloves, cut green onions into strips, and prepare fresh and spicy bean paste. This type of Pixian bean paste is not spicy. If you cannot eat chili, add less. It will not only enhance the freshness, but also It can also cover up the fishy smell of fish.

2. When everything is ready, you can start cooking. Heat the pot directly and then add oil. Boil the oil and put the large yellow croaker into the pot. Don't roll it yet. When the temperature rises, one side will be almost fried. , shake the large pot twice, then turn the fish over, fry the double-sided fish fillet over low heat until golden brown, move the fish to one side, and put the onion and garlic into the pot to expose the aroma.

3. Turn out the onions and garlic to expose the aroma, then put the Pixian bean paste into the pot to expose the aroma. If you like spicy food, you can add a little more, and if you don’t like spicy food, you can reduce it.

4. At this time, it is time to add the rice wine. The rice wine will be released quickly when it hits the boiling oil. Therefore, it should be added to the bottom of the pot along the edge of the pot, so that all the wine will be on the fish. In this way, the fish will be cooked tender and without fishy smell. Rice wine can be used instead of rice wine, but rice wine is not as effective in removing fishy smell as rice wine, and it takes slightly more.

5. Add boiling water. Remember to add boiling water to the braised fish pieces. Cold water will give off a fishy smell. After trying the taste, add delicious fresh soy sauce. Pixian bean paste is a bit salty, so you need to taste it first by adding light soy sauce.

6. Pour in a small amount of white sugar to enhance the freshness, and then use a rice spoon to pour the juice in the pot onto the fish while it is cooking. Keep the heat on high until the juice becomes thick, then turn off the heat and take it out of the pot. After the fish is cooked, pour the sauce over it. Garlic cloves and winter rut are edible. Remove the ginger slices directly and sprinkle with green onions to enjoy. The fish is tender, slightly spicy, and very enjoyable to eat.

Tips: Let’s talk about important things again

1. Before frying fish, you must dry the fish fillets or absorb them with kitchen paper. Don't rush to turn it out after putting it in the pot. Wait until the rawhide is fried over low heat before shaking the pot.

2. Don’t pour the rice wine on the fish. Add it to the bottom of the pot along the edge of the pot. Each family’s taste is different. Spicy bean paste and light soy sauce both have a salty taste. Don’t use salt. It has been added, and the fish has a pure delicious taste. Our family never adds MSG or the like, and you can season it according to your own preferences.

Okay, that’s it for now. The charm of delicious food depends on sharing it with everyone. Sharing delicious food with everyone is what I most want to do! Hello friends, I am Xianger Restaurant Kitchen, the original author of the special food column. Do you like this dish? If you like it, come see me, care, and enjoy! If you have any ideas, please leave a message.