1. Wash the pan, dry it and heat it. Rub a layer of ginger juice on the bottom of the pot with ginger, then heat it with oil and fry the fish in oil so that the skin of the fish won't stick to the pot.

2. Dip the washed fish (cut into large pieces) in a layer of egg paste, then put it in the pot for frying, and turn the other side over when it is golden brown to avoid sticking to the pot.

3. Dip the washed fish and fish pieces in a thin layer of flour and fry them in an oil pan, which can make the fish shape complete and the fish skin not stick to the pan. Add the right amount of starch … paste it on the fish … don't turn it too often … but don't turn it over again after pasting it …

4. before frying, marinate the fish or fish pieces with fine salt and cooking wine, and then put them in the oil pan, which can also make the fish skin not stick to the pan.