If you want the fish body to be intact, do you have to heat the pan with hot oil? What other methods are needed?

We all know that fish is very nutritious. I still remember that when I went to a banquet with my grandmother, my grandmother would help me pick up a lot of fish to eat. My grandmother said that children are very smart if they eat more fish. In order to be able to say this, I like to eat all kinds of fish, no matter how I cook them. I think fish are rich in nutrients. In addition to soy lecithin, which can improve memory, protein, vitamins, and oleic acid. There are many types of fish, so you are right to eat more fish!

There are many ways to cook fish. In addition to steaming, many other methods also use the step of frying fish. For example, when making consommé, stewing, or stewing fish, the fish must be fried first. Let it cook for a while and then cook it, so that the appearance and taste of the fish can be better. What I will share with you now are the correct methods and tips for frying fish. Before putting the whole fish into the pot, use cold oil or Boiling oil? In this way, the fish will last for a long time without sticking to the pot and without any fishy smell!

When frying fish, if you want the whole fish to be completely non-skinned and not stick to the pan, and the taste is tender, you must master the method. In the past, when frying fish, the fish fillets would stick to the pan. On the bottom pan, the fried fish looked particularly ugly. I thought it was because the volume of the whole fish was too large and it was not easy to fry. Then I cut the fish into small pieces and fried it or this happened, so I asked a master for advice. You know, frying fish has nothing to do with the size of the fish, but everything to do with the method.

When frying fish, some people worry about whether to use cold oil or boiling oil. I think it is possible, but you must pay attention to some small details. Let’s talk about cold oil first. When frying fish, the key to frying fish in cold oil is to heat the pan with cold oil. First heat the pan and then pour in the oil. Then shake the pan so that the oil is evenly coated in the pan. Then sprinkle a little salt on it. The salt will resist the bottom pan and The fish is directly in contact with the fish, and the fried fish is more youthful.

When frying fish, wait until the oil in the pan is fully boiled before adding the fish. Naturally, the fish also needs to absorb the water with kitchen paper, so that the oil will not splash easily. , after the fish comes into contact with the boiling oil, it will not stay in the bottom pan for a long time, and naturally it will not stick to the bottom pan easily. The fish fillets will take shape quickly when seeing the boiling oil and will not break. Did you learn it after watching it?