Cooking Tips: Some dishes tend to stick to the pan, such as stir-fried shredded pork and fried eggs. We will teach you some tips. Turn on the heat (medium heat) and heat the pan (three to five minutes). Heat the oil (turn down the heat) and heat the oil for about 10 seconds to remove from the pan. Three factors are important: 1. Only by preheating the pan sufficiently can the pan perform its perfect physical non-stick performance: many people ignore the very important step of preheating the pan for three to five minutes over medium-low heat. They pour oil directly and only preheat the oil without preheating the pan, which may result in the pan sticking slightly. Failure to turn off the heat in time while frying: Always turn down the heat when you start frying. When the stir-fry is no longer sticking to the bottom, you can stir-fry back and forth and then turn the heat up slightly. Be in a hurry to stir-fry. You can gently pile it up with a spatula and move it back and forth before turning it over. The food will shrink and stop sticking to the pan only when it is cooked through, and it will be easier to turn. Of course, you need to do this for stir-frying vegetables that tend to stick to the pan. For other vegetables, simply use a cold pan and cold oil for frying. Use a cold pan and cold oil for starches as well. New pans are hard to master. Just use it a few times and you'll get good at it over time.