煎鱼是要技巧的,将鱼浅划数刀较易煮熟,视鱼体大小均匀抹上盐、料酒,待入味后再吸干水分,以防止爆油。如果家中使用的是不粘锅,就不要事先先润锅。如果要润锅,就先将空锅烧热,再倒入些油滑锅倒出,再加入适量的油,烧热后将鱼放入(如此就不会粘锅)。另外,先将鱼表面煎酥,用小火煎 Fried fish is to skill, the fish shallow knife several more easy to cook, depending on the size of the fish evenly cast salt, cooking wine, until after taste and then dry the water to prevent explosion oil. If you are using a non-stick home pan, do not be first before the pot. If you want to run the pot, the first pan to heat, then pour some oil pan pouring, then add the right amount of oil, heat the fish into (so will not stick pan). In addition, the first fried fish surface crisp, fried with a small fire