1. Fry the fish in a wok.

1. The pot is specially used for cooking. There is an oil film naturally formed inside the pot, and the whole pot looks shiny.

Most families cannot cook in a special pot, so they just fry, stir-fry and stew in one pot.

2. The oil film originally produced by cooking is completely destroyed by stewing it once.

Most people don't notice it, but when it is used to fry fish, it becomes sticky ten times after frying it for ten times. It doesn't work after repeated attempts, even experienced fishermen are scared.

3. In this case, clean the pot, heat it over high fire, pour in half a spoonful of oil and heat it until it smokes, shaking it evenly while burning.

It won't stick to the pan after it's cooled down, because it's coated with an oil film.

2. Fry directly in the pan without batter.

1. The fish body should be dry and out of water; 2. Make sure the oil film in the frying pan is intact; 3. To be safe, sprinkle a layer of salt when the oil is cold in the pan, and put the fish in when it is hot.

3. Fry the fish in paste 1. Mix eggs and flour into a thin paste on a plate, cover the fish with it, then put it in a hot pan, wait until one side is browned and then turn it over. Once both sides are fried, it is done successfully.

1. When frying fish, do not flip the fish immediately after it is put into the oil pan.

Fry the fish skin until golden brown before flipping.

2. The purpose of cooking vinegar is to remove the fishy smell and enhance the freshness. You don’t have to worry about adding more vinegar at this time, because it still needs to be simmered, so you don’t have to worry about the sour taste after it comes out of the pot.

Tips for frying fish without breaking the skin: clean and dry the pot and heat it up, then rub the ginger back and forth in the pot, then add oil. When the oil is hot, put the fish in and fry.

The skin of the fish fried in this way will not break.

3. Break the eggs into a bowl and mix well. Then put the washed fish or fish pieces into the bowls respectively to coat the fish with a layer of egg juice, and then fry it in a hot oil pan.

The fish fried in this way will not stick to the pan.