1.If it's fresh fish, you don't need to scale it. After cleaning the fish, dry it to remove water and fry it in hot oil. If the pickled fish is fried, the scales should be removed and washed clean.

2. After the pot is heated, pour some cool oil into the pot, immediately pour it out, then pour the cool oil and slowly fry it.

3. Dip the fish or fish pieces in a thin layer, or roll them in the egg liquid and fry them in hot oil.

4. Heat the pan, put more oil, and dry the fish to remove water. First put the fish on the spatula, then put the spatula into the oil pan, preheat the fish on the spatula, and then slowly fry it in the oil.

5. The pan for frying fish must be scrubbed clean. After sitting in the pan, wipe the hot pan with a piece of fresh ginger, then pour in the oil, stir with a spatula to make the pan wall covered with oil. After heating, put the fish in, and fry until the fish skin is tight and stiff, slightly yellow.

6. Put a little sugar in the hot oil pan. When the sugar is slightly Huang Shi, put the fish in the pan, which is not only non-sticky but also delicious.

7. If you can coat some vinegar on the fish, you can also prevent it from sticking to the pot.