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 powder on the fish body, I advise 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.
Preventing sticking to the pan: you can put oil in a hot pan and then sprinkle salt, you can also clean the pan with ginger to wipe the pan again, but do not often turn over when frying fish, until the fish in the pan frying through the flip.
Secret Tips 1: Hot pan and cool oil
First, heat the pan, then pour in cooking oil, then put in the meat at a lower oil temperature.
Secret Tip #2: Put in the ginger first
When the cooking oil is about 80% hot, put in the ginger, and then put the meat into the pan to stir-fry.
Secret Tip 3: Add oil when marinating for flavor
Pour a little cooking oil into the meat while it is marinating, stir well, and then stir-fry it hot.