Why does the skin of my braised fish fall off, and how do I burn braised fish

1. Remove the scales and internal organs of the fish, wash it, dip it in the water on the fish with a piece of clean gauze, and draw a cross flower on the fish with a knife;

2. Add an appropriate amount of oil after the iron pan is heated, turn on medium-low heat and gently push the fish into the pan and fry until the fish body is golden brown, turn it over and continue to fry until both sides are golden brown;

3. Drain the oil in the pot, pour in two teaspoons of rice wine, add ginger slices, green onion knots, light soy sauce and sugar, add boiling water to cover the fish, cover the pot, change to low heat after boiling, turn the fish over and burn it until the juice is collected, sprinkle a little MSG out of the pot.

Precautions: 1. Try to dip the water on the fish to avoid oil explosion;

2. Be sure to heat the pan and then pour the oil, and then fry the fish after the oil is hot, and the fish skin is easy to stick to the pan when the fish is fried in the cold pan;

3. When the fried fish is boiled, the water must be heated, and do not be greedy for the convenience of adding cold water, otherwise the cooked fish will be very fishy.

4. Don't keep turning the fish when you cook the fish, so the fish meat will be easy to break! When frying and grilling fish, you only need to turn them separately.

How is it that everyone remembered? Be sure to try it when you have time!! There are many benefits to eating more fish!!

First: the pot must be hot (generally it will smoke after burning).

Second: to cut off the oil (that is, put a little oil in the pan and turn it) Third: it is to keep turning.

Tips: When frying, finally absorb the water on the fish, so that the oil will not be splashed out and will not be burned, do not always turn it when frying the fish, and then turn it when the fish skin is fried hard and then fry the other side, so that the fish skin will not fall off.

The pot is boiled first without dripping water, wipe the pot back and forth with fresh ginger whole, put in oil, put in the fish and ginger slices after 8 into heat, turn the pot back and forth, do not keep turning the fish, otherwise it is fragile. After frying until crispy on the outside and tender on the inside, turn it over, almost add cooking wine, salt, garlic, chili, soy sauce, etc., put less sugar, for the sake of health, and then put in an appropriate amount of water, about 5 minutes, put in mushroom essence and green onions, and put it on a plate. The color is also beautiful.

Teach you a trick The fish skin does not fall off The pot is hot Rub the hot pan with ginger Pour oil on the fish skin non-stick pan.

Hello friend, guess because there is moisture on the surface of the fish.

Before frying the fish, the fish should be processed and wiped clean with a dry cloth or kitchen paper.

Then use the hot pan grain and oil to put the fish, and this draft will not lose the skin in general.

You can first heat the pan in a non-stick pan for frying fish, put vegetable oil, that is, heat the pan with cold oil, and then put the fish, don't turn it right away, shake the pan after half a minute, and you can turn it over. There is also a way to rub the pan with ginger, you can try.

Heat the pan with cold oil, sprinkle some salt powder on the oil pan, and then fry the fish so that the skin will not fall off and stick to the pan;

Put the fish in a colander with plenty of oil.

Heat the pot first, cut a piece of ginger, rub it in the pot, and when it is done, put the oil in it, and the fish will not stick to the pan.

The upstairs is all wrong, put a little salt in the oil and the skin will not fall off when frying the fish!

Put a spoon under the pot. As long as the fish does not stick to the bottom, it will not be broken.

Fry the fish in oil first, take out the fish when it is fried and yellow, and then simmer the fish in the stir-fry sauce again.

Put oil in the nest to burn red, and put ginger slices

Heat the pot first, then put the oil, and at the same time put a little salt, and the oil will not fall off when the fish is fried!

When the sun crucian carp runs out of water and dries up, it is seasoned with oil and salt first.

You give it a try:

Method 1: Heat the pot and pour the oil, put a small amount of sugar when the oil is almost hot, and when the white sugar turns slightly yellow, put the fish in, and put the second one without adding sugar, so that the fried fish is not stick to the pan and the color is delicious and fragrant.

Method 2: Smear a small amount of oil on the fish body, change the heat to low heat after putting it in the hot oil pan, any fish can be fried well, browned, complete, and never stick to the pan.

Method 4: Wrap the fish body in egg juice or white flour, and put it in the pot over medium heat.

I used to fry fish with salt, but it still touched the pan. Time will come to the conclusion of the experience.

Not only should the pot be washed, but also add salt when the oil is hot. The most important thing is that the temperature of the oil should not be too high. It's about 6 or 7 minutes, and you should turn off the heat at this time. Fry it slowly like this, and the fried fish is brown and browned, which is very beautiful.

Hope it helps.

When cooking the fish, put some ginger in the oil pan and fry the pan so that the boiled fish will not break the skin.

You dry the fish and put a little salt in the oil, and it won't break.

The oil temperature is too high and the sauce is too little.

You try my introduction: a pot must be washed clean and hot, and when the pot is hot, add oil to heat the slippery pan (the amount of oil is slightly more than that of cooking vegetables). After the water on the second fish is blotted dry (it is better to dry it in advance), it is evenly patted with dry starch or smeared with fine salt.

Third, put ginger slices in the hot oil pan and then put the fish, do not move it immediately after the fish is put into the pot, fry for two or three minutes until the skin is hard and shake, the fish can shake the pan and then turn over and fry it. In this way, you can cook the fried fish for 10 minutes with seasonings. Don't flip too much when burning, it will never fall apart, pay attention to the above points, and you can become a master of grilled fish.

<> first step, the fish must be salted, especially the surface of the fish, which should be coated with salt, so that it is not easy to splash oil when frying the fish; In the second step, after marinating the tung blind rent, dip the fish in a layer of dry flour and dip it evenly; The third step is to add oil to the oil pan, and the amount of oil should reach the level of fish.

One-third of the body, the oil is boiled to 50% hot, fry slowly over low heat, fry until the oil pan is shaken, the fish body is out of the bottom of the pan, turn over at this time, and fry the other side. Fourth, turn on medium-high heat and fry until golden brown on both sides.

Hot pan with cold oil is a common method used by chefs when cooking, and its principle is that the heat rises and shrinks. When the iron god pot is heated, it expands, so that the object will have many small holes (invisible to the naked eye), and when the oil is poured in, the oil quickly enters the small holes, and the object shrinks, so that the oil remains in these small holes. When the cooking ingredients are put into the pan, the oil in the pores is heated and oozes out, so that there is a layer of oil between the raw materials and the pan, so that it will not stick to the pan, so that the fish will not break the skin.

In fact, there are many ways to do this.

What I usually use is to wash the fish and marinate it with salt and some salt for 10 minutes (the purpose is to let the excess fishy water seep out of the fish.) In this way, the fried fish will not be fishy) After marinating, rinse one side with water, then wipe the fish with a dry towel and sprinkle a thin layer of cornstarch on the surface for later use.

Then heat the oil, I usually put the oil in the pot at a temperature of 3, so that the fish skin will not break.

Ancestral fishermen (inland river, upper reaches of the Qianjiang River), ancestral simple methods to share: wash the pot, light the fire, burn the empty pot until it smokes, and add cooking oil.

The oil is hot (at this time, you can also put the ginger slices), put the fish into the pot, turn the pot to heat evenly, add salt, turn the pot, if it does not stick to the bottom, turn over, fry until browned on both sides, and add cooking wine.

Mix the soup with soy sauce, cover the pot and simmer for 2-3 minutes, remove the lid to collect the soup into the flavor, then add cold water (just over the fish), cover the pot and cook for 8-10 minutes, cover the pot and reduce the water, and finally add the accessories, and it will be served later.

When frying fish, the skin of the fish falls off, and the buried front is not because the texture of the fish meat is more delicate, there is no thicker tendon, the fiber tissue of the base plum is not tight, and the thermal conductivity is poor, so the fish skin is easy to stick to the pan when frying, resulting in the fall of the fish skin.

The skin of the fish is relatively thin, and it is easy to peel off if there is moisture after contact with the pot. When making it, you should take care to wipe the water off the skin of the fish. You can also dip a little bit of dry powder in the hidden fingers. In addition, you need to pour more oil into the pot.

The skin of the fish is thin, and if there is moisture in contact with the pot, it is easy to stick to the pan and peel off. When making, pay attention to wipe the water on the fish to dry the cherry blossoms, and you can also pour a little dry powder on the dust. In addition, put more oil in the pot, so that the fish skin does not fall off.

Generally, no, if you put other substances in it, it may melt when heated.

Fish skin is rich in protein and a variety of trace elements, and its protein is mainly composed of macromolecular collagen and mucopolysaccharides, which is a good product for women's beauty, skin care, beauty and health care.

Bitter or chrysanthemum salad with fish skin.

Ingredients: fresh fish skin, bitter chrysanthemum, millet pepper, chives, coriander.

Seasoning: 15 grams of white vinegar, 3 grams of salt, 5 grams of chicken essence, 20 grams of Sichuan pepper oil, 5 grams of sesame oil, 10 grams of ginger juice, 5 grams of light soy sauce.

Method: 1. Wash the fresh fish skin and cut it into 5 cm filaments for later use;

2. Wash the bitter chrysanthemum, Dongnai millet pepper, chives and coriander, and chop them separately for later use;

3. Put boiling water in the pot, put in the fish skin shreds and simmer on high heat for 40 seconds, and immediately take out the spring and rinse with cold water;

4. Mix coriander, chives, minced garlic, white vinegar, salt, chicken essence, pepper oil, sesame oil, ginger juice and light soy sauce into juice, mix well with bitter chrysanthemum, fish skin and millet pepper, and put it in the refrigerator for 30 minutes before serving.