I never use a non-stick pan to fry fish at home, keep in mind the 3 steps, no matter what pan you use, it will not stick or break the skin

When it comes to removing the fishy smell, we all know that the black mucous membrane in the belly of the fish is one of the main sources of fishy smell, so when I usually cook fish, I will carefully remove this mucous membrane completely. In addition, the skin of the fish is also very fishy, so before cooking the fish, I will fry the fish with a small amount of oil, which not only removes the fishy smell, but also makes the meat more tender. Especially when making fish soup, it is necessary to fry it, and only then will the fish soup be as white as milk.

When frying fish, most people don't have a good grasp of the correct method, even if you use a non-stick pan, it is easy to break the fish and fry it, let alone use a general iron pan.

The following will share with you my method of frying fish, no matter what kind of fish is used in what pot, as long as you remember these three steps, it will not stick to the pan.

Braised pomfret

Ingredients: 1 Wuchang fish, garlic, ginger, millet pepper, Huadiao wine, Pixian bean paste, light soy sauce, dark soy sauce, sugar, aged vinegar, wet starch

Operation steps: 1. Prepare a fresh pomfret to slaughter it, and then put some flower knives on both sides, which can make it easy for the pomfret to mature, and it is also convenient to quickly enter the flavor.

2. Wipe the moisture on the surface of the fish with a kitchen paper towel, then light the fire, heat and dry the wok, burn until it is slightly smoking, add a large spoonful of cooking oil, shake the wok while burning, so that the surface of the wok is evenly adhered to a layer of cooking oil, pour out the oil in the pan until it is slightly smoking, and then immediately add half a spoonful of cold oil again, and at the same time slowly fry the fish into the pan, fry one side over low heat until golden brown, and then turn over and fry the other side. When frying, you must pay attention to the fact that there must be no water on the surface of the fish, otherwise it will be easy to burn the fryer, and it is easy to stick to the pan, which must be kept in mind.

3. Fry until golden brown on both sides, remove the fish to control the oil, leave a little bottom oil in the pot, add garlic, ginger, millet pepper, Sichuan pepper and stir-fry until fragrant, then add a spoonful of Pixian bean paste, fry the red oil over low heat, and cook a little Huadiao wine along the edge of the pot to remove the fishy fragrance.

4. Add an appropriate amount of water to the pot and put the fish into the pot, the amount of water should not be too much or too little, and it is advisable to just not have the fish. Season down, sugar, light soy sauce, dark soy sauce, and cook over medium-low heat for 8 minutes to absorb the soup and flavor it.

5. After the time is up, add a little aged vinegar to remove the smell and increase the flavor, turn to high heat to collect the soup until it is viscous, and finally pour in a little wet starch to thicken it and put it on the table.

Summary:

When processing, you need to make some flower knives on both sides of the fish, which not only makes it easy to mature, but also allows the fish to taste quickly. Be sure to dry the surface of the fish before frying it so that it doesn't stick to the pan. It is also necessary to slide the pan in advance, which is also the key to non-stick fish.