Dry-frying treatment. Cool Shanghai smoked fish can be crispy by adding appropriate amount of cooking oil to the pan and heating it to medium-high temperature. Put the cold smoked fish into the pot, stir-fry it for several minutes with medium and small fire, and gently turn the smoked fish with a shovel during the stir-frying process to make it evenly heated. Dry frying can make the fish skin crisp again.