You can't just use fried fish. Do you know how to fry fish skin completely without sticking to the pan? Now everyone pays great attention to health, rejecting high-fat meat food and turning to healthier and more nutritious ingredients. For example, among meat ingredients, fish is favored by healthy people. Moreover, the cooking methods of fish are varied and have their own characteristics, mainly braised fish pieces, steamed bass or boiled fish. However, in most cooking methods of fish, it is only necessary to marinate the fish in advance before frying, so as to ensure that the fish is not easy to loosen, and the fish will become fragrant and odorless, so frying the fish is also a very important process!

Boiling makes fish more delicious, but it's a technical job. If you don't have the experience of frying fish, oil will be spilled everywhere, fillets will stick to the pot, and the fish will be crushed and burnt, which will directly destroy the fish! In fact, there are some tricks to fry fish, which can avoid all kinds of problems. What we should remember is that every time we fry fish, we can't just add some oil, but add more of this stuff. The fish won't be crushed by the details, but it tastes great!

Slaughter the fresh fish you bought, and then remove the internal organs. Remember to remove the black mucosa in the internal structure of the abdomen because of the heavy smell. After the solution, put the fish in a container, add ginger slices and rice wine, then pour in an appropriate amount of edible salt and marinate the fish for 15 minutes, which can not only remove the fishy smell, but also make the fish taste better!

Fish with pickled vegetables are rinsed with warm water, and some people will fry them directly after pickling. There is a lot of mucus on the surface of pickled fish, and the fishy smell on it is very heavy. It must be cleaned and dried, so there is no need to leave too much raw water. Otherwise, frying in the pan will easily make the fillets stick to the pan, and I will give them to you when the fish is dry. Brush a layer of rice vinegar on the fish and get a little sugar at the same time, then the pot can burn oil!

When the oil in the pot begins to smoke, put the fish along the side of the pot immediately on a hot day of about 70%. Fish fried at low temperature is more delicious. Pay attention to the fact that when frying, you won't roll it casually with a frying spoon until the fish stands up. When it is golden, you can turn it over and fry it until it is golden on both sides! Therefore, when frying fish in the future, in addition to boiling the oil, remember to put rice vinegar and sugar on the fish, so that the fried fish will be meticulous and not fishy at all. Try what you want to do!