How to make braised fish stick to the pan? How to make braised fish without sticking to the pan

People who like to eat fish like the smooth and fresh taste of fish and the nutritious meat. Fish plays an important role in my country's food culture, and most common cooking methods are suitable for cooking fish. The most common cooking method for fish in home cooking is braised. Braised fish is delicious and fragrant, leaving a lingering aftertaste. However, braised fish has a very troublesome problem, which is sticking to the pan. So how to make braised fish non-stick?

How to make braised fish without sticking to the pan

1. Why does braised fish easily stick to the pan?

When making braised fish, you need to add a little flavor and fry it first. This way, the fish will be crispy on the outside and tender on the inside, and the taste is particularly good. Frying fish may cause the pan to stick. First of all, it is better if the pan is a flat pan. If the surface of an ordinary pan is uneven and rough, it is easy to stick to the pan.

The second is that if the amount of oil is too little, it will easily stick to the pan. However, if too much oil is added, it will easily cause the fish oil taste to be too strong, affecting the taste and making it very difficult to control.

The third is the heat. If the heat is too low, it will easily cause sticking to the pan.

2. How to make braised fish without sticking to the pan

First: You can wipe the bottom of the pot with ginger first, and then after the pot is heated, wipe the bottom of the pot with the cut surface of the ginger to reduce the chance of sticking to the pot.

Second: When frying fish, use medium heat and make sure the pan is hot enough to prevent the fish skin from sticking to the bottom of the pan.

Third: Turn the fish over in time. Turning the fish over can make the fish skin crispy and browned as quickly as possible, while preventing it from sticking to the pan.