Yellow spicy Ding fishing deep or shallow water

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.

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 Ding was not suitable for people with asthma, leukemia, cancer, and so on. It was also not suitable for people who were allergic to yellow spicy Ding. It might cause redness, swelling, itching, and other phenomena. In addition, yellow spicy Ding should not be eaten together with most traditional Chinese medicine. The nutrition of the two would counteract each other and may cause physical discomfort. Pregnant women and children should not eat a large amount of yellow spicy dices. However, the information on whether yellow spicy Ding was suitable for patients with gout, hyperparasitemia, and hyperlipemias was inconsistent, so it was impossible to determine whether yellow spicy Ding was suitable for these people.

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 came from Xinjin District, Sichuan Province.

The price of yellow spicy diced vegetables varied according to the region and the difference between wild and domesticated ones. Wild yellow spicy Ding was about 100 yuan per catty, while domesticated ones were about 25-30 yuan per catty. However, these prices are only for reference, as the market in different regions may differ. Yellow Spicy Dings were a type of fish, also known as Yellow Bone Fish or Yellow Pelteobagrus. They were widely distributed in the Pacific Ocean in eastern China. They lived in still water or shallow waters, and mainly fed on small aquatic animals such as small fish and aquatic insects. Yellow spicy Ding had the effect of benefiting the spleen and stomach, diuretics, and swelling. As for the specific price and purchase method of yellow spicy diced fish, it needed to be decided according to the market situation and quality. It was recommended to pay attention to the appearance and quality of the fish when purchasing.