原料:雪鱼、威化纸。制法:雪鱼切片、码味,上味后用威化纸包成片状,上浆后沾上面包糠,温油慢火炸至鱼熟,表面成金黄色即成。特点:色金黄,味咸鲜葱香,外酥里嫩。点评:现代威化纸的应用,使烹饪有新亮点,易使原料外酥里嫩,新口味新时尚,中西结合吃法。纸包雪鱼 Raw materials: seabass, wafer paper. Method: Seabass sliced, yards taste, after the flavor into a sheet with wafer paper, sizing coated with bread crumbs, warm oil and slow fire until cooked fish, the surface into a golden yellow Serve. Features: golden color, taste salty fresh onion, crisp outside in the tender. Comments: The application of modern wafer paper, cooking a new bright spot, easy to make the raw crisp outside the tender, new flavors of new fashion, Chinese and Western eat. Paper bag of snow fish