The last while has become a time when I eat the most fish. The consequence of eating constantly is that I have accumulated some small insights. Today here to summarize the problem of staining the pan: First, related to the pan. Before I saw someone say that a certain brand of pan is good, frying fish will not be stained at all. But I have also seen some people on the Internet say that using a non-stick pan to fry fish will also stain very badly. It has nothing to do with whether the pan is non-stick or not. I think that in the history of human eating fish, there was a very short period of time when a non-stick pan could be used. Before that, apparently people had non-stick methods. My recent lesson is that the pan must be very, very clean. If the pan is scrubbed to the point where it can't get any cleaner, it's much easier to achieve nonstick when frying fish. Second, it has to do with oil. Yes, there are those who insist on hot pans and cold oil, and there are those who lay out the facts and emphasize hot pans and hot oil. I myself have tried both hot and cold oil to achieve non-stick. There are also those who believe that adding a lot of salt to the oil makes it non-stick, and from what I know about salt and oil, I don't like to let those two things mix together too long at high temperatures. So, this method I didn't even try. My suggestion would be to add some lard to the clear oil. Lard is really an amazing thing, and when you add it, it's easy to make it non-stick. Third, fish-related. The first two are actually non-focused. The real fried fish non-stick, or the fish itself has the greatest impact. First, ask whether the fish is fresh? The less fresh the more likely to stain. The second question is whether the fish is fat? The fatter it is, the less likely it is to stain. Third, ask if the fish is dry. This is the reason why you should always try to dry the fish before frying it. The wetter the surface of the fish skin is, the less likely it is to fry well. Therefore, the steps to fry fish without staining are as follows: Wash the pan with utmost patience - Add oil and a spoonful of lard to the pan and turn on the heat - Take the fattest and freshest fish, wipe off the water stains on the fish, put it into the pan and start frying it. --When the fish is fragrant and the sound in the pan is reduced, gently turn the fish over and fry the other side in the same way. Special Note: Some people will marinate the fish before frying so that it can take in the flavor. However, if you add soy sauce when marinating the fish, the soy sauce will paste on the bottom of the pan when frying the fish, making a mess of a good dish.