1. If it is fresh fish, scaling is not required. Wash the fish, dry them and fry them in hot oil. If the pickled fish is fried, remove the scales and wash them.

2. After the pot is hot, pour some cool oil into the pot, pour it out immediately, then pour the cool oil and fry it slowly.

3. Dip the fish or fish pieces in a thin layer, or roll them in the egg liquid and fry them in hot oil.

4, put more oil after the pot is hot, and the fish will dry the water. Put the fish on the spatula first, then put the spatula into the oil pan, preheat the fish on the spatula first, and then fry it slowly in the oil.

The pan for frying fish must be scrubbed clean. After sitting in the pan, wipe the hot pan with a piece of fresh ginger, then pour in the oil, stir with a spatula to make the pan wall covered with oil, heat it, add the fish, and fry until the skin of the fish is firm and yellowish.

6. Put a little sugar in the hot oil pan. The sugar is slightly Huang Shi. Putting the fish into the pot is not only non-sticky, but also delicious.

7. If you can put some vinegar on the fish, it can also prevent it from sticking to the pot.