Analysis:

(1) Before frying fish, wash the pan, dry it, heat it, drain the oil, and turn the pan slightly to make it oily. When the oil is hot, put the fish in, fry the skin until golden brown, and then turn it over so that the fish won't stick to the pot. If the oil is not hot, the fish skin will stick to the pan easily.

(2) After cleaning the fish (big fish can be cut into pieces), apply a thin layer on it. When the oil in the pot is hot, put the fish in and fry it until golden brown, then turn the other side over. The fish pieces fried in this way are relatively complete and will not stick to the pot.

(3) Break up the eggs, pour them into a bowl and stir them evenly, 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. Fried fish won't 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 after the oil is heated, put the fish in for frying. This won't stick to the pan.

So you won't touch the pot! ! reprint