What should I pay attention to if I want to fry fish without frying skin?

If you want to fry the fish without frying the skin, you need to turn it over carefully, and the fire should not be too big.

To make fish soup white, frying fish is an essential step. After frying the fish, heat and concentrate the skin. Protein and fat in fish skin will form fine white particles, and the cooked fish soup will become very white. Don't refuel when cooking, it's dangerous! If the fish weighs more than a catty, you need to draw a 1-2 oblique knife on the fish. Remember! One thing is inclined, which can make cooking easier and reduce the time of frying fish. Put some salt on the fish! After the ginger changes color, add oil to the pot, heat the oil, put the fish in the pot, fry it with a small fire first, and don't change it casually. T means that the capitalization of the fish is golden yellow, and the flanging continues to be slowly fried with low fire until both sides are golden yellow, and the fish is fried. It takes some time or time to experiment. I believe that people who have just started cooking or learned to cook have experienced this failure.

First, boil the pot very hot. As long as you put some water in the pot, the water drops will flow to the redone of the pot. The pot is hot enough. Now pour the oil into the pot and burn a certain fire. That is, when chopsticks are inserted into oil, small bubbles will appear on the edges of chopsticks. Put 1-2 slices of ginger into a dry pot and coat the bottom of the pot with ginger. Before frying fish, heat the bottom of the pot with strong fire, and then dye the bottom with fresh ginger slices so that ginger juice covers the whole bottom of the pot. Then pour in the oil and cut the fish out when the oil is hot. Still have to fry, fry and stew. As China people, most Dele people are not used to using pots instead of sticking them. They prefer to use their own useful pots. This pot generally doesn't need a stick, because it may be a large iron pot. Therefore, this method is good and good, but it may not be suitable for everyone. Fish tastes delicious and has high nutritional value. Fish can be cooked in several ways. Grilled fish, sweet and sour fish, spicy and hot fish, cooked fish, dried spicy and hot fish and Picante fish sauce are all very classic practices. But when we cook fish, we will find that most foods need to be fried.

Clean the dry water before putting the fish in the pot. Add a spoonful of oil to the pot. When the temperature reaches 70%, the fish skin will shrink and solidify. Don't turn around at this time, gently shake the frying pan, turn the fish over and fry it to the other side, and the surface will turn bright yellow. Come on in the hot pot. Put some salt on both sides of the fish when frying, so that there will be no more fish in the pot. Don't worry about turning. After 30 seconds, it will turn in 20 seconds.