Method 1: Wash the pan before frying fish, dry it and heat it, then drain the oil, and turn the pan slightly so that there is oil around the pan. 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.

Method 2: Wash the pot, dry and heat it, then apply a layer of ginger juice to the bottom of the pot with fresh ginger, and then put oil. When the oil is hot, put the fish in and fry it. This won't stick to the pan.

Method 3: Heat the pan and pour the oil. When the oil is almost hot, put a small amount of sugar. When the sugar turns slightly Huang Shi, put the fish in. There is no need to add sugar when putting the second one, so the fried fish will not stick to the pot and taste delicious.

Method 4: Wash the fish (the big fish can be cut into pieces), thinly dip it in a layer of flour, the oil in the pot is hot, put the fish in and fry until golden brown, and then turn the other side over. The fish pieces fried in this way are relatively complete and will not stick to the pot.

Before frying fish, prepare a fish, clean it, and then suck the water off the surface of the fish, not with your mouth, but with a kitchen paper towel.

Then pour some cooking oil into the pot. When the oil is hot, don't worry about putting the fish in. First, turn the wok to spread the oil evenly around the wok, then let the oil cool, and then put the fish in and fry it with low fire. Fried fish not only tastes good, but also doesn't peel easily.

References:

Fried fish _ Baidu Encyclopedia