How to Fry Fish Skin Without Breaking – The Secret Lies Here: Make it Crispy and Tender

The weather is nice today, and rapeseed flowers are in full bloom everywhere. With the Spring Festival already more than half over, we've been eating a lot of chicken, duck, and pork, so it's a good time to switch to fish. Currently, meat prices are fluctuating around 30-50 yuan per kilogram, and it might be even higher in other places, while fish is generally around 10 yuan per kilogram, which is a nutritious and affordable food that we might prefer more.

Today, let's talk about carp. Carp has excellent health benefits, enhancing immunity and nourishing the body. Carp meat is tender and juicy, rich in high-quality protein, which helps to keep skin elastic. Furthermore, carp soup is effective for relieving breast pain, making it a nourishing food for postpartum women.

Carp can be prepared in many ways, such as braising, stewing, and making soup. When cooking carp with other ingredients, like tofu, mushrooms, and white radishes, the resulting dishes have different effects.

Now, let's talk about how to fry fish so the skin doesn't break. Whether you're braising or making soup, you need to fry the carp first, then cook it. This prevents the fish from becoming overly fishy.

When frying fish, it's easy to break the skin or burn the fish, which affects the appearance.

However, with these techniques, you can fry any fish – grass carp, mackerel, or carp – to be crispy on the outside and tender on the inside, making them nutritious and delicious.

Ingredients: 3 carp

Accessories: Ginger, green peppers, garlic sprouts

Seasonings: Soy sauce, salt, lard, rice wine

Steps:

1Remove the gills and scales from thecarp, then cut open along the belly to remove the internal organs, wash clean and set aside.2Marinate the processed

carp with rice wine, ginger slicesfor half an hour.3Heat up some lard in a pan, when the oil temperature reaches about 60% (you can feel a slight heat), put the fish into the pan and fry for two sides until golden yellow, then take it out and let it cool down.

4Re-fry the fried

carp for a short while until the two sides are light yellow.

5Add chopped green peppers and garlic sprouts to the

carp and stir-fry together, add soy sauce and salt to adjust the flavor, and stir-fry over high heat until evenly cooked and ready to serve.