Be sure to wait until the pot is hot before you put the oil, and the fish will be dry (less oil, warm fire). Then put it in the pot and fry it lightly. Don't worry, push and turn. If you don't use the pan, occasionally tilt the pan to make the firepower evenly heated, control it well, and don't be too fierce. Fry for 10 minutes, then turn the skin over. At this time, clean the pot, turn on a big fire, heat the pot with cold oil, cook the pot evenly, and pour out the cold oil. You can fry it with a few slices of ginger to get rid of the fishy smell. At the same time, it has the effect of non-stick pan. It is ripe, but the middle words can still be preserved. If the spatula touches it, it feels too strong! Don't touch the fish when it is in the pot.

First: control the water after killing the fish and marinate the whole body with a little salt for five minutes. Second: heat the pot, drain the oil, and burn until it smokes. Fill the pan with oil, then add new oil, heat the oil, add some salt to the pan, and then fry the fish! The second point: hot pot cold oil. Open a hot pot, and pour in cold oil when the pot is hot. The degree of pot heat will directly affect the integrity of fish skin. The third point: ginger. Before putting oil, put fresh ginger slices on the bottom of the pot before putting oil. When the oil is hot, put the fish in the pot until the fish is completely fried, so that it won't stick to the pot ~

Will not stick to the pot. If you use an iron pan, use as much oil as possible, wash the fish, add appropriate amount of salt, chicken essence, onion, ginger, cooking wine and pepper to marinate for 10 minute, evenly coat a layer of powder on the surface of the fish, and slowly fry the marinated fish to one side for solidification with low fire. Turn it over and fry it on the other side. Add some water to stew the fish. It won't stick to the pan or break the skin.

When we fry fish, we first clean the pot. Don't put oil in the pot yet, and burn it until it smokes. Add clean oil and shake the pan a few times. Then pour out the oil. Add cold oil, you can sprinkle a little less salt in it. The oil temperature burned to almost smoke again. Then put the fish in the pan and fry it. Turn on a small fire at this time. The fish fried by mastering these two points will never break the skin or stick to the pot.