1. Wash the pan, wipe it dry, heat it, then drain the oil, and then turn the pan slightly so that there is oil around the pan. 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 easy to make the skin stick to the pot.

2. Wash the fish (cut the big fish into pieces) and coat it with 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 complete and will not stick to the pot.

3. Break the eggs, pour them into a bowl and stir well, then put the washed fish or fish pieces into the bowl respectively, so that the fish is covered with 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, then put the oil in, and when the oil is hot, put the fish in for frying. This will not stick to the pan.