1. If it is fresh fish, scaling is not required. Wash the fish, dry the water, heat the oil in the pot, and then fry the fish in the pot. If it is pickled fish, it should be scaled and washed before frying.

2. After the pot is hot, pour some cool oil into the pot, pour it out immediately, then pour the cool oil and fry it slowly. Then dip the fish in a thin layer of noodles, or roll it in egg liquid and fry it in hot oil. Be careful that the frying pan must be scrubbed clean. After sitting in the pot, wipe the hot pot with a piece of fresh ginger, and then heat it with oil. Put the fish on the spatula first, and then put the spatula in the oil pan. First put the fish on a spatula to preheat, then put it in oil and fry it slowly until the skin of the fish is tight, stiff and yellowish. Put a little sugar in the hot oil pan. The sugar is slightly Huang Shi. Putting the fish into the pot is not only non-sticky, but also delicious.