I used to evaporate, but when one gets tired of eating, I want to change it. As a result, the dry-burning of yellowfish also often appears on my table. Over time, it has also been possible to sum up the method by which yellowfish do not break skin. First pot's good. No stainless steel pot is recommended because it is very sticky. The second is that the oil can't be too little to keep it out of fish. The oil not only stimulates the fragrance of fish skin, but also creates a very small space between the body of fish and the pan wall, evaporating the water from the skin as soon as possible. Third, don't turn over while the fish are frying, until the skin becomes charred and charred. As for the taste, it's entirely in the person's best interests, and it's fragrance, spicy, sauerkraut, and one at a time, so it's not boring to eat old fish, even if the sauerkraut is like garlic chili。
