Step 1. First, clean the fish after processing, then press the fish body with kitchen paper, pinch the tail part, and wipe off all the water on both sides of the fish and in the belly. There is no moisture on the surface of the fish, so it will not stick to the pot easily when it is put into the pot. If you want the fish to not break its skin, this step is key. (Key 1)

Step 2. Start frying the fish. Before frying the fish, be sure to scrub the pan clean. If the pan is not scrubbed clean, there will be black stains and impurities on it. When frying the fish, , the fish skin will stick to the stain, making it very easy to peel. (Key 2)

Step 3. Heat the pot first, then add a little oil. After the oil surface smokes, shake the pot to moisten it, and then add the fish to the pot. What you must pay attention to here is that the pot must be hot enough. You must not put the fish in the pot when the pot is cold and the oil is cold. The hot oil in the pot can cause the fish skin to shrink quickly, so you don't have to worry about it sticking to the bottom of the pot. (Key 3)

Step 4. Turn on high heat and let the fish skin shrink quickly. Shake the pot. If the fish can slide inside, it means it is cooked underneath. When the fish bones and fins are fried until a little brown, use wooden tongs to turn the fish over, so you don't have to worry about breaking the fish. It is best not to use a spatula, otherwise it is easy to damage the fish skin. Modify answer