When cooking fish at home, the most embarrassing thing is that the fried fish sticks to the pot, and when it is turned over, it will rot and burn. That's because the fish skin is tender, there is no thick tendon, and the fiber structure is not tight and the thermal conductivity is poor, so it is easy to stick to the pot when frying fish. How to fry fish without sticking to the bottom of the pot? Here are some simple techniques for frying fish in a non-stick pan. 1. Before frying fish, wash the pan, dry it and heat it, then drain the oil, and turn the pan slightly to make oil around it. When the oil is hot, put the fish in, fry the skin until golden brown, and then turn it over so that the fish won't stick to the pot. If the oil is not hot, the fish skin will stick to the pan easily. 2. After the fish is washed (the big fish can be cut into pieces), apply a thin layer. When the oil in the pan is hot, put the fish in and fry until golden brown, then turn the other side. The fish pieces fried in this way are relatively complete and will not stick to the pot. 3. Break the eggs, pour them into a bowl and stir well. Then put the washed fish or fish pieces into bowls respectively, so that the fish is covered with a layer of egg juice, and then put them into a hot oil pan for frying. Fried fish won't stick to the pot. 4. White sugar can make fish stick to the pot. When frying fish, the pan is hot, then pour the oil in. When the oil is getting hot, add a little sugar. When the sugar turns slightly Huang Shi, put the fish in the pot, so that the fried fish does not stick to your hands and tastes delicious. 5. Rub a little oil on the fish, turn the oil pan to low heat after heating, any fish can be fried, brown and complete, and never stick to the pan. 6. Put a layer of fresh ginger or ginger juice on the bottom of the pot, then put the oil, and put the fish after the oil is hot, so that it does not stick to the pot. 7. The fish can be wrapped in egg juice or white flour, or cooked over medium heat. 8. Fish can only be fried with rapeseed oil and common blended oil. These oils can reach a higher oil temperature. Low temperature oils such as sesame oil are the most astringent and not suitable for frying and frying. 9. Choose fish. Fish with thin skin and tender flesh is not suitable for frying. You can fry it, put more oil, dry the water on the surface of the fish and fry it in an oil pan. Don't fry or fry this kind of fish unless it is skilled. It can be replaced by roasting, steaming, stewing and stewing. Tips for China Eating Net: All rights reserved, please indicate the source statement: All recipes, articles, knowledge and data published in this article and China Eating Net Food Encyclopedia are for reference only, please check them yourself before use, and the risks arising therefrom shall be borne by you personally. China Food Network "Food Encyclopedia" strives to become a professional life service platform that provides the best practical food, recipes and recipes, professional health knowledge, life tips and ingredients introduction.