1, hot pot cold oil, slow frying. Don't turn it over, fry one side and then the other. So is frying. Hot pot and cold oil are the key points. Chefs all over the world know that dry powder or bread crumbs, mainly oily and hot, can be dipped on the outside of Ciba first, so that protein can quickly solidify and form, and it is not easy to stick to the pot.

2. Ciba sticks together mainly because it is made of sticky rice. In addition, glutinous rice contains a lot of protein, vitamins and cellulose. If there is too little oil when frying, it is easy to appear.