1. Wash the pan, dry it and heat it. Wipe a layer of ginger juice on the bottom of the pot with fresh ginger, then heat it with oil and fry the fish in oil, so that the skin of the fish will not stick to the pot.

2. Coat the washed fish with a layer of egg paste, then fry it in the pot. When it is golden brown, turn the other side over to avoid sticking to the pot.

3. Dip the washed fish in a thin layer of flour and fry it in the oil pan, which can make the fish shape complete and the fish skin not stick to the pan.

4. Marinate the fish with fine salt and cooking wine before frying, and then put it in the oil pan, which can also make the fish skin not stick to the pan.

5. Heat the pan and pour in the oil. When the oil is almost hot, add a little sugar. When the sugar turns slightly Huang Shi, put the fish in.