No skin is broken, no pot is stuck, the flavor is fresh and delicious, it's so tasty

Sisters, does your family also like to buy fish? Eating fish in autumn, applying autumn fat, the fish meat is firm and plump at this time, and the nutritional value of fish meat is also high. It is suitable for both the elderly and children in the family to eat.

But I used to have a real headache when frying fish. The fish skin stuck to the pot until it was mushy, and even the meat was scattered when I turned it over. The good fish served on the table looked like leftovers, and I lost my appetite when I looked at it. Once I invited a friend over for dinner, and the fish I cooked was too embarrassing to serve on the table. The fish skin was completely stuck to the bottom of the pot, and the meat was also broken into pieces. My friend saw me like this and taught me a trick. He used to help cook in a restaurant before, and the effect was indeed effective. Since then, my family's fried fish has never failed again. Today, I will share this trick with you.

Specific method:

Clean the fish thoroughly, and make sure to scrape off the black film in the belly, which is the source of the fishy smell. Make a few cuts on both sides of the fish body to facilitate the taste, and use kitchen paper to dry the inside and outside of the fish body (this is a key step for non stick pans).

When the pot is smoking, pour in oil and sprinkle a pinch of salt on the bottom of the pot when the oil is hot. First, fry the fish tail, then slide the fish along the edge of the pot and don't move. Fry on low to medium heat for two to three minutes. When the bottom is set, gently shake the pot. If the fish can slide in the pot, it means it's good.

Flip it over and fry for another two to three minutes. Fry both sides until golden brown and fragrant. After frying, shake the pan and let it heat evenly. Remove and set aside for later use.

The key is here. Pour bottom oil into the pot, add a handful of pork belly or fat, and stir fry the lard until the cooked fish has a meaty aroma. Fry the fat until golden brown, then add ginger slices, garlic cloves, scallions, and dried chili peppers and stir fry until fragrant; Add Douban sauce and stir fry until the oil is red. Pour in half a can of beer, which can remove the fishy smell and enhance the aroma. The cooked fish is tender and fresh. Season with a spoonful of light soy sauce, half a spoonful of dark soy sauce, a little salt, and a small spoonful of white sugar. Stir well and add the fried fish.

In the middle, you can use a shovel to pour the soup over the fish to let it taste on top, then cover it and simmer over low heat for five minutes, and then transfer the fish to a plate first.

Use a strainer to scoop out the residue from the remaining soup in the pot, add some chicken essence and pepper, stir well, then add some water starch, turn on high heat to collect the juice, pour the soup over the fish, sprinkle with chopped green onions, and then remove from the pot.

Have you all remembered the tips for frying fish in a non stick pan? Just three steps: dry off the water, heat up the pan and cool down the oil, sprinkle salt first, and remember that you won't be afraid of frying any fish in the future.