How to Prevent Sticking When Braising Crucian Carp

Wash and dry the wok first, heat it over high heat.Slice fresh ginger. Rub a layer of ginger juice on the bottom of the wok, then add oil and heat until hot to fry the fish.The fish skin will not stick to the pan. Clean the fish (cut large pieces into sections), coat them in a thin layer of egg batter, then fry them. Fry until golden before flipping to the other side, ensuring they do not stick.3. Coat the cleaned fish or fish pieces in a thin layer of flour, and then fry them to maintain the shape and prevent sticking.4. Marinate the fish or fish pieces with fine salt and cooking wine before frying, which also prevents sticking.5. Heat the wok over high heat and add oil until it is hot but not smoking.Add a small amount of sugar, when it turns slightly golden, add the fish; do not add more sugar for the second piece, resulting in well-fried, non-sticky fish that looks and tastes delicious.