(1) Before frying the fish, wash the pan, wipe it dry and heat it, then put the oil in it and turn the pan slightly so that there is oil all around the pan. When the oil is hot, put the fish in and turn it when the skin is fried to golden brown so that the fish will not stick to the pan. If the oil is not hot, it is easy to make the fish skin stick to the pan.

(2) will be cleaned fish (large fish can be cut into pieces), thinly coated with a layer of surface, until the pan oil is hot, the fish into the frying until golden brown and then turn to fry the other side. This way the fried fish pieces are complete and will not stick to the pan.

(3) Crack the eggs into a bowl and whisk well, then put the cleaned fish or fish pieces into the bowl, so that the fish is coated with a layer of egg sauce, and then put it into the hot frying pan to fry. This way the fish will not stick to the pan.

(4) Wash and dry the pan and heat it up, put a layer of ginger juice on the bottom of the pan with fresh ginger, then put the oil in, and when the oil is hot, then put the fish into the frying. This will also not stick to the pan.