How to blow things up? How to blow things up?

1, marinate, if it is fried fish or meat, no matter what fish or meat, it should be marinated with salt first 10 minutes or so. Pickling with salt can shrink the meat, increase the density of the meat, and not break the skin when frying.

2, ginger pot, the method is very simple, take a large piece of ginger, cut into thick slices for later use, heat the pot with fire, take the ginger slices by hand, cut the noodles, apply them clockwise at the bottom of the pot, put the frying area in place, and apply them twice repeatedly, with better effect; The principle should be to form an isolation film by smearing. I don't know if this is the case. Brother Bing was also taught by the older generation, which is particularly useful anyway.

3, hot oil to feed the pot, is to feed the pot first, which is also the secret of the hotel chef cooking non-stick pot. Cooking with big oil for a long time will feed the pot, so it won't stick to the pot, and the kitchen at home won't cook with big oil every day like a restaurant, so be sure to raise the pot before using it. Heat a dry pan (medium or small fire), pour in oil, slowly turn the pan clockwise, cover all the places where oil is needed, turn it repeatedly, feed 1-2 minutes, and then fry the food.

4. Add salt to the hot oil. When the oil temperature reaches 80%, turn on a small fire and sprinkle a little fine salt, stir fry and drive it to the area to be used evenly with a spatula.