There are a variety of ways on the Internet for frying fish not to stick to the pan, but I personally think that the most commonly used and tried and tested method is to add half a teaspoon of flour to the heated oil. This is the secret weapon of frying fish not sticking to the pot.
Ingredients: a hairtail, ginger, flour, vegetable oil, salt
Production process:
1. Wash the hairtail, cut it into sections, and marinate the fish with some salt.
2. Wash the pan, wipe it dry, heat it and put it in oil. After the oil smokes, add ginger slices, and then turn the pot slightly to make the oil all around the pot.
3. Add half a teaspoon of common flour to the hot oil, add the hairtail, fry the skin until golden, then turn it over.
4. Fried both sides of hairtail into golden yellow, and serve immediately.
Fry fish with low heat. Do not turn over the fish frequently. Smash the eggs into a bowl, stir well, then put the washed fish or fish pieces into the bowl respectively, wrap the fish with egg juice, and then fry them in a hot oil pan.