把锅放(fang)到煤气灶上(shang)后,用大火把锅烧(shao)热,然后倒入油,烧热到(dao)七(qi)成热(re)时,慢慢的放(fang)入鱼,先从鱼头部位放入,最后(hou)是(shi)鱼(yu)尾(wei),在这个过程(cheng)中,火不要(yao)关小,防止鱼身(shen)不(bu)能定(ding)型,那样这道(dao)菜也就失败了,当然,在(zai)这(zhe)个(ge)过程中,鱼(yu)也(ye)是(shi)要捞出(chu)来,稍微(wei)冷一(yi)点后,用(yong)手(shou)布(bu)包着(zhe),挤压(ya)鱼的身体,这样(yang)做是(shi)为了让(rang)鱼身松(song)散开来,然后再下油锅炸
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