2, hot pot cold oil! When the wok is dry enough to emit light smoke, turn to low heat, then wipe the wok completely with ginger slices dipped in oil, pour the oil and fry the fish.

Don't move after the fish is put in the pot. After frying for a while, gently shake the pot, indicating that one side has been fried lewd. Stir-fry for a while and you can turn over, about a minute or two on each side. It is not easy to fry for too long, because it will burn later.

If this operation is unsuccessful, you can also spread ginger slices on the bottom of the pot. After pouring oil into the pot, first spread some ginger slices on the bottom of the pot, and then put the fish on the ginger slices, so as to prevent the fish skin from contacting the pot directly and reduce the chance of skin breakage.

Or hot pot cold oil. Stick a thin layer of starch on the fish before putting it in the pot, which can prevent the residual water from splashing oil, keep the fish skin intact, and thicken it as the last sauce. This is also the method commonly used by my mother-in-law, but her old man uses ordinary flour.

(In addition, raw flour can also be replaced by egg liquid. )