How to Avoid Fish Sticking to the Pan When Frying – A Little Trick for Fish Lovers

Don't stick the fish when frying, this little trick you need to know, fish lovers should take a look

Actually, if you want to make braised fish, grass carp is a little better. I often ate carp in my home before, like.

Prepare all the ingredients, then start making braised fish

Ingredients:

One carp (600g), 1 green onion, 1 large piece of ginger

5 red chilies, 2 star anise, 10ml of, 2 spoons of salt, 2 sprigs of cilantro, chicken broth

Instructions:

1, Clean the carp bought back, especially pay attention to remove the scales clean, then cut into evenly sized pieces, then cut garlic, green onion, ginger, red chili, cilantro clean, garlic cut into slices, green onion cut into segments, chili also cut into segments, cilantro also cut into two segments and put aside.

2, Clean the wok after, then wipe the wok with ginger slices, add oil and heat up. Put the fish pieces into the pot after shaking off excess water (to prevent oil splashing out), after putting the fish pieces in the pot, turn the heat to small and slowly fry, turn over when one side is yellow, until both sides are fried well, then take it out.

3, Leave some oil in the pot, put green onion, ginger, garlic, chili and star anise together stir-fry, when you smell the fragrance, pour into it, then put the fried fish pieces into the pot and stir-fry evenly.