How to fry fish to keep the skin from rotting?

The solution is as follows:

Wash and heat the wok, don't add too much oil, wipe the wok evenly with ginger slices to make it smooth and not astringent, so it won't stick to the wok easily.

The second is to dry the fish with a clean cloth or dry the water, so as to avoid frying fish and reduce frying oil in the pot.

If the pot bursts, it's easy to break the skin of the fish.

Third, when the oil burns to 50% to 60% heat, put down the fish. Don't rummage the fish when frying. You should fry it slowly with a small fire. Don't worry, wait until the skin of the fish is tight and stiff, which is the color of the fish.

When it is golden yellow, you can carefully put it away and put it on a plate. In this way, the fried fish will be complete and will not break the skin.

Try it. It's smart.

Second, the problem of fish skin damage in fish soup;

Boiling fish soup is the same as frying fish.

You also need to fry the fish on both sides in oil first, so that the skin will not be crisp and rotten, and there will be no fishy smell.

Let's talk about the practice of fish soup:

Put oil in the pot, add ginger slices and fish, fry them on low fire until both sides are slightly yellow, then add lean slices and red dates and stir fry, pour cold water and stew them on high fire. After boiling water, when the stew turns slightly white, add apple petals and simmer for about 20 minutes. Finally, add Shaoxing wine, salt and pepper.

Most northerners think that spices should be added to the soup, such as onion ginger, pepper, aniseed and monosodium glutamate. In fact, from the experience of Cantonese cooking soup, it is not necessary to pay attention to the original flavor when drinking soup. Ginger and onions are enough if necessary. Salt should be put last, because it can solidify protein and hinder the diffusion of umami ingredients. This dish is fresh, appetizing and nutritious, which coincides with the white-hot stage of the World Cup. Drinking stewed fish soup with apple and red dates can nourish the heart, kidney and liver, and obviously improve the dark circles caused by physical weakness or lack of sleep.

Cooking wine is an essential seasoning for cooking fish, mainly to remove fishy smell, but when cooking fish soup, cooking wine must be put at the end, otherwise the fish soup will not be white. And the most reasonable time for cooking wine should be when the temperature in the pot is the highest during the whole cooking process. So after the fish soup turns white, simmer for a while and add cooking wine.

When cooking fish soup, you should first fry it thoroughly with oil, then add cold water, because boiling water is not easy to taste, and then cook it with strong fire. Also note that the water should be added at one time and replenished halfway, so that the soup is not very delicious.

Turn off the heat when the soup is cooked. When it cools down, you will see the oil solidified on the noodle soup. Take it out with a spoon and then boil the soup. This will make the soup healthier.

Recommend "stewed fish soup with red dates":

Grass carp100g or a crucian carp, lean meat150g, red dates10g, and a little onion and ginger.

Add oil to the pot, add ginger slices and fish pieces, fry them on low heat until they are slightly yellow on both sides, then take them out, then add lean slices and red dates and stir fry.

Pour in cold water and stew over high heat. When the stew turns slightly white, add apple petals and simmer for 20 minutes.

Finally, add salt, cooking wine and pepper, and you can cook.

That's it. It's not complicated