I'm glad to answer this question for you. I saw your description of the problem. My personal views and suggestions are as follows: First of all, how to describe scrambled eggs to avoid sticking to the pot? Let's start with it. There must be more oil in the pot. Because eggs absorb oil, and the temperature in the pot must be hot enough to pump hot oil, then we pour in the prepared egg liquid. Temperature is also very important, a little. As long as you spray it, you will hit it immediately. Then it's tails. It will come out as soon as it is cooked, so it will never stick to the pot. You must master it. The amount of oil has not been used up. And the temperature of the oil, these three are mastered, and no matter how fried, it will not stick to the pot.