1, wash the pot, wipe it dry and heat it, then drain the oil, and then roll the pot slightly so that there is oil around the pot. When the oil is hot, put the fish in, fry the skin until golden brown, and then turn it over, so that the fish will not stick to the pot. If you put the fish before the oil is hot, it is very simple to make the skin stick to the pot.
2. After washing the fish, apply a thin layer. When the oil in the pan is hot, put the fish in, fry until golden brown, and then turn over the other side. The fish pieces fried in this way are intact and will not stick to the pot.
3. Break the eggs and pour them into a bowl and stir well. Then put the washed fish or fish pieces into the bowl separately, wrap the fish in a layer of egg juice, and then fry them in a hot oil pan. The fried fish will not stick to the pot.
4. Wash the pan, dry it and heat it, then apply a layer of ginger juice on the bottom of the pan with fresh ginger, and then put the oil. After the oil is hot, put the fish in for frying. This will not stick to the pan.
5. Before cooking the fish, fry the fish in the pan. Such as roasted fish pieces, should be wrapped in a thin layer of water starch, and then fried in the pot. Pay attention to whether the oil temperature should be high or low when frying.
6. When cooking fish, the firepower should not be large, and the soup should not be too much. It is advisable to have just passed the fish. After the soup is boiled, it should be simmered with low fire until the soup is thick and fragrant.