2. After the pan is hot, pour some cool oil into the pan, pour it out immediately, and then pour cool oil into the pan.
3. Dip the fish or fish pieces in a thin layer of noodles, or roll them in the egg mixture, and put them into the hot oil to fry.
4. Heat the pan with more oil, dry the fish, put the fish on the spatula first, then put the spatula into the frying pan, first make the fish preheat on the spatula, then put it into the oil to fry slowly.
5. Frying fish with a pan must be brushed and cleaned, sit in the pan with a piece of fresh ginger breaks will be hot pan wipe again, then pour the oil into the spatula to stir the walls of the pan stained all over the oil, hot after the release of the fish, fried to the skin of the fish tightly hair straighten, slightly yellow can be.
6. Put a little sugar in the hot frying pan, and when the sugar is slightly yellow, put the fish into the pan, not only non-stick pan, and color delicious aroma.
7. If you can apply some vinegar on the fish body, you can also prevent sticking to the pan.
Another, put in the refrigerator freezer meat, fish, food, many people's practice is: take out that is placed at room temperature to thaw; some people are in a hurry to soak in hot water, cooking immediately.
This is the wrong approach. When meat is thawed quickly, a substance called propionaldehyde is produced, which is a carcinogen.
The right way to do it is to put the frozen meat indoors for a few hours before using it, or to put it in the freezer for a few hours and then take it out and use it.