Making fish sticky pot is a troublesome task. If the fish sticks to the pan and is not handled properly, then the fish will be burnt, so naturally it is not considered "delicious". In addition, people who cook fish often hope to show off their skills. If the fish sticks to the pan and burns into a black paste, it will be very disappointing. In order to avoid burning the fish, you can master the following techniques: Technique 1: Wash the pot before frying the fish, dry it and heat it, then add oil and turn the pot slightly so that there is oil all around the pot. When the oil is hot, add the fish and fry the fish skin until golden brown, then flip it so that the fish does not stick to the pan. If the oil is not hot, the fish skin will easily stick to the pan.

Technique 2: After cleaning the fish (large fish can also be cut into pieces), coat it with a thin layer. When the oil in the pan is hot, add the fish and fry until golden brown, then flip and fry the other side. The fish pieces fried in this way are complete and will not stick to the pan.

Technique 3: Crack the eggs into a bowl and mix well, then put the washed fish or fish pieces into the bowls respectively, so that the fish is coated with a layer of egg white, and then put into the hot oil pan. Medium fried. The fish fried in this way will not stick to the pan.

Technique 4: Clean and dry the pot and heat it up, apply a layer of ginger juice on the bottom of the pot with fresh ginger and then add oil. After the oil is hot, put the fish in and fry. This way it won't stick to the pan either.