3. First big fire, then small fire. Using the principle of thermal expansion and cold contraction, the surface of fish can be easily separated from the pot. The previous step is always a big fire, until it smells burnt and turns to a small fire. After a minute, you can try to shovel the edge of the fish and see if you can take off the pot. When it is not easy to take off, continue the fire, and then turn to a small fire ... until you can take off the fish easily.

4. Turn only once. Fish is a very tender ingredient, especially fish that has not been fried. A piece of meat will fall off when touched lightly, and it is easy for the whole fish to fall off when turned frequently. Fry it on one side only, then turn it over.

3. First big fire, then small fire. Using the principle of thermal expansion and cold contraction, the surface of fish can be easily separated from the pot. The previous step is always a big fire, until it smells burnt and turns to a small fire. After a minute, you can try to shovel the edge of the fish and see if you can take off the pot. When it is not easy to take off, continue the fire, and then turn to a small fire ... until you can take off the fish easily.

4. Turn only once. Fish is a very tender ingredient, especially fish that has not been fried. A piece of meat will fall off when touched lightly, and it is easy for the whole fish to fall off when turned frequently. Fry it on one side only, then turn it over.

So how to blow it up? At first glance, whether the fish's edges (fins, fish's tail) are brown and upturned, if you fry fish, it depends on whether the fish's edges are brown. Second, the fried fish is cooked. If you smell the fragrance and salty taste of fried fish when you usually eat it, it is cooked. Third, gently touch the edge of the fish with a shovel. If you feel the joint between the fish and the pot is loose, you can increase the depth of the shovel. If all loose, shovel in four directions. If it's loose, you can turn it over.

5. others. The pot should be washed clean, and the part with food residue in the pot is often a trap to break the fish skin;

It's best not to use animal oil, fry a few fish at a time. But if you fry only one fish at a time, after you put the fried fish on the plate, remember to turn the fire first and then put the second fish (because the fire is turned down in front to let the fish take off the pot). Moreover, the pot behind is getting hotter and hotter, the speed of frying fish is accelerated, and the waiting time for turning over is shortened, so it is necessary to turn over in time to avoid burning.