When frying fish, it is easy to stick to the pot and peel off easily. What can I do to keep the fish skin from falling off?

Fried fish is often eaten in our daily life. The weather is dry recently, which is especially suitable for eating some seafood ingredients. Seafood is cold and not easy to get angry, so I will fry fish for my family once in a while recently. Today, I made a very delicious little pomfret. It's over. I stewed it. Fish is delicious, it doesn't stick to the pan and peel. In addition, the stewing step can make the fish more delicious. Even if the curing time is not long, the fish is delicious.

If you want to fry fish without peeling or sticking to the pan, it is a layman to fry it directly in the oil pan. One more step is to wipe the bottom of the pot with ginger juice, so that the oil and ginger juice can be separated from the pot, and then the fish can be fried, so that the skin of the fish is not easy to fall off. In addition to this step, there are several points for attention in the cooking process. If you do every step well, you can fry delicious fish. Today, we will talk about how this fried fish is cooked in detail. Try it if you want!

Food preparation

Pomfret, soy sauce, steamed fish and soy sauce, cooking wine, salt, chicken essence, onion and ginger.

Cooking steps

The pomfret is basically frozen. After buying it, soak it in clear water 15 minutes to let it thaw naturally, then remove all the viscera and gills of pomfret, then rinse it and put it in a basin for later use.

(2) Sprinkle a thin layer of salt on the surface of pomfret, and then marinate for 20 minutes to make pomfret fully tasty.

(3) Take a slice of ginger, cut out a cross section, heat the pot until there is no water in it, then gently wipe the pot with ginger and put a layer of ginger juice on the bottom of the pot. At this time, add vegetable oil, turn to the minimum fire, heat slowly, add onion and ginger and stir-fry until fragrant.

(4) When the color of the onion darkens slightly, add pomfret and start frying. Keep the fire low until both sides are cut off. Then pour the wine to remove the fishy smell, add soy sauce to steam the fish and add soy sauce to improve the taste.

⑤ Add a little water, cut a few slices of ginger and onion to remove fishy smell, cover it, and cook pomfret slowly over low heat.

⑥ There is no need to turn the pomfret in the process of stewing. If you turn it over frequently, it will break up. Stew the pomfret until it is cooked, and finally sprinkle a spoonful of chicken essence, so that a very delicious pomfret is ready, very tasty, and its skin will not fall off. Come and have a try if you want to eat!

knack for cooking

1. The fish you want to fry will not stick to the pan and peel off. In addition to smearing ginger juice on the bottom of the pot, keep the oil cool and put pomfret. Therefore, after adding the oil, don't heat it with high fire, keep it low, and after the chopped green onion changes color, add pomfret and start frying.

2. In addition, don't always turn back and forth in the process of frying fish. Turn it over when frying it raw, so it can only be turned over once and it is not easy to peel it. If you turn it back and forth frequently, it will easily lead to peeling.