When frying fish, you must not put oil in the first step. How to do it will not stick to the pan?

As a home-cooked snack, fish often appears at the dinner table, but when cooking fish, most people will fry the fish first. However, when frying fish, they often encounter this problem, that is, sticking to the pot, which often affects the taste of fish and the appearance of special food. The surface of the fish sticking to the pot is burnt, and the trace elements will also be destroyed.

The process of frying fish for 8% of adults is to immediately pour a proper amount of oil into the pot, and when the temperature is hot, put the fish in for frying, but this is actually not the right way, so the fried fish is not cooked, or it is easy to stick to the pot. The chef revealed that when frying fish, don't add some oil at the first step, put it first, and it won't stick to the pot easily. Let's take a look at how to do it. The first step

is to clean the fish first, and remove the scales and internal organs. If these two areas are not handled properly, the fish will have a certain fishy smell, and the internal organs need to be removed neatly. Drain the water and wait for it to be reserved. Step 2

Use a knife to draw several paths in the abdominal cavity of the fish. First, it is convenient to fry, and second, seasoning can also enter the fish. Then rub salt and rice wine on the fish, grab it evenly with your hands and pickle it for about ten minutes. Adding edible salt can effectively remove water from fish, and it will not be easily pumped out when frying. The function of cooking wine is to remove the fishy smell of fish.

The following is the most important process. Don't put oil in the pot in a hurry. Prepare a few pieces of ginger in advance, wipe them in the bottom pot, and produce a protective film in the bottom pot to prevent fish from sticking to the pot. Step 3

After wiping the pan, you can heat the hot oil in the pan, pour a proper amount of oil into the pan, and when the temperature is 7% hot, put the cleaned fish in the pan for frying, or dip a layer of wheat flour on the fish properly, so that the fried fish slices on the surface of the fish are more difficult to be destroyed and can improve its taste. When the fish is cooked and both sides turn golden, it can be cooked.

tip: in the process of frying fish, you must first fry the fish with slow fire, and then roll the fish gradually, so as to prevent the fish from being fried and scattered, which will affect the taste. Ginger slices must be wiped after the pot is hot, put fresh ginger in the pot, wipe it several times in the bottom pot, and then add oil to cook. When frying fish later, be sure to remember this little trick.