Yellow spicy Ding is not suitable for anyone to eat

The scientific name of yellow spicy diced fish was yellow catfish.

The name " Yellow Spicy Ding " came from the fact that the fish's bones would hurt the fisherman's hands, so it was called " Ding ". The yellow spiciness was because the yellow spicy Dingyu was yellow and spicy. Yellow spicy diced fish, also known as yellow catfish, was a common freshwater fish. The name " Yellow Spicy Ding " came from the word " Ding " in oracle bone inscriptions, which meant nail and represented the bones on the Yellow Spicy Ding Fish.

Yellow spicy Ding mainly ate carnivorous food, mainly fresh animal feed, such as chopped small fish, shrimp, animal liver, etc. These foods could be mixed with cornmeal and other grains to make feed. In addition, yellow spicy Ding also ate insects and their larvae, small fish, shrimp, snails, mussels, etc., as well as plant fragments.

Yellow spicy Ding mainly consisted of carnivorous food, including fresh animal feed, such as chopped small fish, shrimp, animal liver, etc. These foods could be mixed with cornmeal and other grains to make feed. When raising yellow spicy dices, one needed to pay attention to the amount of feed and not overfeed. In addition, Yellow Spicy Ding also ate some plant scraps and aquatic plants. In general, Yellow Spicy Dings were omnivorous fish with a wide range of recipes. The composition of the food would change according to environmental conditions and growth stages.

The other names of yellow spicy diced fish were yellow catfish, yellow stickleback fish, yellow bone fish, anggong, yellow guzi, yellow sand ancient, yellow horn ding, thorn yellow gu, ga fish, ga ya zi, and so on.

The scientific name of yellow spicy diced fish was yellow catfish.

Yellow spicy diced fish was a type of freshwater fish. Its scientific name was Pelteobagrus fulvidracea. Yellow Spicy Dings were unique in that they had a delicate and complete body, tender meat, golden and shiny color, and were spicy and fragrant. Yellow spicy Ding was widely used in Sichuan to boil dishes, so it was also called Xinjin Yellow spicy Ding. The pictures of Yellow Spicy Ding could be found in the relevant online resources.

There were many ways to make yellow spicy diced meat, and the following were the common ones: 1. Boiled yellow spicy cubes: After the yellow spicy cubes are cleaned, add an appropriate amount of salt and cooking wine to marinate for a while. Then, he heated the pot and cooled the oil. He added ginger and garlic and stir-fried them until they were fragrant. Then, he added the marinated yellow spicy diced and stir-fried them until they changed color. Then, he added light soy sauce and white sugar and continued to stir-fry evenly. Finally, he added the washed spicy cabbage and stirred it evenly. 2. [Spicy Yellow Spicy Dings: After the yellow spicy Dings are cleaned, add an appropriate amount of salt, yellow wine, and pepper to marinate for a while. Then, boil them with boiling water and scrape off the yellow substance on them.] Then, he added vegetable oil into the pot. After heating it up, he added watercress, pickled peppers, ginger, and garlic to stir-fry. Then, he added the cut kimchi and yellow spicy diced vegetables and stir-fried them evenly. Finally, he added an appropriate amount of clear soup or water to stew for a while and sprinkled coriander. 3. Sichuan Style Roasted Yellow Spicy Dice: After cleaning the yellow spicy dices, add an appropriate amount of salt and cooking wine to marinate them for a while. Then, he added vegetable oil into the pot. After heating it up, he added onions, ginger, garlic, and pepper to stir-fry. Then, he added the bean paste and pickled peppers to stir-fry them until they were fragrant. Then, he added an appropriate amount of water and dried pepper to boil. Finally, he added the marinated yellow spicy diced meat. After stewing for a while, he added garlic sprouts, celery, and chicken essence. He stir-fried them evenly. These cooking methods could make the yellow spicy Ding delicious, and the specific steps could be adjusted according to personal taste.

There were many ways to make authentic Sichuan yellow spicy diced vegetables. The basic method of cooking the yellow spicy cubes was to first wash them clean and then marinate them for a period of time. Then, he could prepare some side dishes, such as parsley, ginger, garlic, pickled peppers, bean paste, onions, and so on. He heated the oil in the wok, added ginger, garlic, watercress, and other seasonings to stir-fry until fragrant, and then added an appropriate amount of light and dark soy sauce to enhance the taste and color. Next, he added an appropriate amount of water. After boiling, he added the yellow spicy cubes, covered the lid, and boiled them over medium heat for 5 minutes. Finally, he added parsley and continued to cook for two minutes to thicken the soup. Dried chili and pepper could be added according to personal taste. In general, the method of making yellow spicy diced meat was relatively simple, but it could be adjusted and changed according to personal taste and preferences.

Yellow Spicy Dings had different habits and activities in different seasons and time periods. In winter, the yellow spicy Ding liked to enter the deep water area because the temperature in the deep water was relatively high, which could reduce the impact of the temperature on them. In spring and at night, Yellow Spicy Ding preferred to move in shallow waters because the temperature in shallow waters was higher. Therefore, the Yellow Spicy Ding's fishing method could be chosen according to the season and time to fish in deep or shallow water. In winter, fishing in deep water was the most suitable, and in spring and at night, fishing in shallow water was easier to catch yellow spicy Ding.