In the past, when I cooked fish, I always had the skin stick to the pan when I fried the fish in the oil, and the fish that came out of the roast was obviously discolored and felt rotten. I have also tried a few small tricks, rubbing the pan with ginger, and putting salt in the oil, but none of them have been effectively solved.
Now, every time I cook fish, I will first use kitchen paper to dry the water on the fish, hit the sides of the fish with a few shallow knives, and then evenly pat a little corn starch, and then raise the oil pan, the oil temperature up and put some salt and then put the fish, slowly shake the pan, so that each part of the fish can be fried, and then turned over to fry, so that the fish that comes out has never broken the skin, the real color and fragrance are complete. What I summarized is that the fish skin sticky pan is water, it will explode in case of hot oil, and it is easy to burn the fish skin if it is destroyed, and it is effective to avoid the fryer by patting the starch. The second is to put a few knives to avoid the swelling of the pot under the skin of the fish. The third is not to rush to turn the dough, you can slowly shake the pot, let the fish slowly slide in the pot, and then turn the dough again. After frying, add vinegar, cooking wine, soy sauce, soy sauce, sugar, onion, ginger, garlic, water. Bring to a boil over high heat, reduce the heat to taste, the fish comes out of the pot first, sprinkle with green onion foam, pour the fish soup on top, and you're done.