The temperature of the pot surface is not high enough, and the ingredients cannot be formed for a long time. If the temperature of the pan surface is too high, the ingredients will dehydrate, coke and solidify rapidly. The ingredients are too close to the pot surface, so it is not easy for the ingredients to slide on the pot surface.

The main reasons why fried fish stick to the pot are: 1, the temperature of the pot surface is not high enough, and the ingredients can not be set for a long time. 2. If the temperature of the pan surface is too high, the ingredients will dehydrate, coke and solidify rapidly. 3. The ingredients are too close to the pot surface, so it is not easy for the ingredients to slide on the pot surface.