People with chronic illnesses, breast bronchial asthma, lymphatic tuberculosis, cancer, lupus erythematosus, and stubborn itchy skin disease patients should avoid eating or eat with caution. Yellow Bone Fish buying tips

One look: look at the color, is not too yellow, or there is no skin ulcers, if the yellow is not normal don't buy, skin ulcers also don't buy.

The second smell: smell odor, if the fish smell smell or kerosene flavor, it is best not to buy. This is because the odor indicates that the fish is diseased, while the kerosene smell indicates that the water where the fish lives is polluted.

Three touches: touch the fish's stomach, if you touch it, the yellow color on the stomach falls off, it is best not to buy, and also touch the stomach is very hard, if the stomach is very hard and swollen, it may be a disease-carrying fish.

Normal fish should have tighter flesh and a well-proportioned body, which means that the feeding environment, technology and feed are better.

Storage tips for yellow-bone fish

Buy it now and eat it now

Introduction of yellow-bone fish

While the Sichuanese eat yellow chili ding, the southerners call it yellow-bone fish. Zhuhai is a city accustomed to eating seafood, and more immigrants, there is nothing of their own cuisine, so you have to mouth big eat four sides. This fashionable yellow bone fish, is Hunan cuisine products. Huang Pelteobagrus, commonly known as the yellow bone fish, also known as the yellow hot ding or Huang Lading, yellow yatou (part of Jiangxi Province), in Fujian is also known as the yellow male fish.

Effects and functions of yellow croaker

Relieving urination, eliminating edema, hair acne rash, sobering up

Yellow croaker cooking tips

One, braised yellow croaker

1, yellow croaker is clean

2, with a spoonful of cooking wine and a little salt will be marinated in the fish for 5 minutes (because of the yellow croaker fish fishy taste is heavy)

3, seasoning

4, green and red peppers

4, green and red pepper.

4, green and red peppers cleaned and cut into pieces spare

5, the pot of oil to the smoke, the fish fry (so that the fish will not stick to the pan)

6, the fish fried to both sides of the yellow

7, and then under the ginger, garlic and peppercorns burst incense, in the fish, dripping 1 tablespoon of soy sauce, half a tablespoon of soya sauce

8, add the water did not come to the fish body began to cook, during the addition of a little white vinegar to go to the fishy, the amount of sugar, salt seasoning Salt to taste, moderate sugar

9, when the pot of soup left few, under the green and red pepper and green onion slightly simmer a little, add a little chicken and white pepper can be off the fire