How to Prevent Skin from Drying when Braising Carp?

Hello!

Make braised carp. The reason why the carp peels is due to this step - frying the fish.

Now, let's list out some key steps:

Firstly, the carp for making braised carp must be cleaned properly first. Prepare all necessary seasonings such as ginger, garlic,
and so on.After cleaning the fish, place it in a deep dish, and pour in some soy sauce

for flavoring; do not forget to add cooking wine, which helps remove any fishy smell.
The crucial part is frying the carp! Carp peeling occurs during this step!！
Start by heating oil in a pan. The oil should be quite hot because you will fry it. Don't use too much oil but ensure it's evenly distributed, and sprinkle a bit of salt; this prevents the fish from peeling. When the oil is ready, carefully place the carp in the pan to fry. Do not add soy sauce at this stage.Make sure to also fry the head and tail of the fish. After a while, when one side is almost done, carefully flip it over and check if the skinis peeling off nicely.When both sides are nearly cooked, pour in the soy sauce from the body of the carp to allow the flavor to seep into it. (For steamed crucian carp, use a lot of chopped scallions.) Add sugar and sprinkle evenly over the fish as well. Add some water, cover with a lid. After simmering for a while, uncover to taste the sauce and adjust if necessary.Cover again and continue cooking until the sauce is slightly thickened.Turn off the heat and add MSG

or chicken essence,

then serve in a bowl.~~~