1. Before frying fish, wash the pan, dry it and heat it, then drain the oil, and turn the pan slightly to make oil around it. 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. Wash the pan, dry and heat it, then put a layer of ginger juice on the bottom of the pan with fresh ginger, and then put oil. When the oil is hot, put the fish in and fry it. This won't stick to the pan.

3. Heat the pan and pour the oil. When the oil is almost hot, put a small amount of sugar. When the sugar turns slightly Huang Shi, put the fish in. There is no need to add sugar when putting the second item, so the fried fish is neither sticky nor delicious.