(1) sizing method: to fry the fish fillets are not broken, the first choice of raw materials to be fresh, it is best to choose mackerel, yellowtail. Fish fillets fried before sizing, sizing to be uniform, it is best to use egg white and dough powder. Fried to control the temperature of the oil, oil temperature is too high will make the fish outside the scorched raw; oil temperature is too low, will cause desiccation, generally three or four oil temperature is good.

(2) two frying method: frying fish slices, fish slices in the pot, when the fish slices white color, gently floating, that is, fish out. At this time, the pot to stay a small amount of residual oil, add chopped green onions, wine, broth, monosodium glutamate and salt, water starch thickening, the fillets gently poured into the pot, turn a few times can be mounted on the plate. With this method of frying fish fillets can not be broken.

(3) add sugar method: when frying fish or fish balls, add some sugar, fish and fish balls are not easy to break.