Method 1: Heat the pan and pour the oil. When the oil is almost hot, put a small amount of white sugar. When the white sugar turns slightly Huang Shi, put the fish in, and add no sugar when putting the second one, so that the fried fish will not stick to the pan and be delicious.

method 2: put a little oil on the fish, put it in a hot oil pan, and then turn it to a low heat. All fish can be fried well, brown and complete, and never stick to the pan.

method 3: coat the bottom of the pot with fresh ginger or ginger juice, then put the oil, and put the fish after the oil is hot, so it won't stick to the pot.

method 4: wrap the fish in egg juice or white flour, or put it in a pot over medium heat.

I used to fry fish with salt, but I still touched the pot. After a while, I summed up my experience.

I should not only clean the pot, but also add salt when the oil is hot. The most important thing is that the temperature of the oil should not be too high. It is about 6 or 7 minutes hot, so I should turn off the heat at this time. If I fry it slowly, the fried fish will be brown and beautiful.