This "body flat thin, dorsal edge slightly raised" small fish, generally 12-15 centimeters in length, weighing 20 a 30 grams. The head of this fish is short, small eyes, large and tilted cleft, palate and tongue have fine teeth, the body is very thin, the body of the fish spines dense and many

Yellow tip of the fish scales are rich in oil, do not scrape it off when you eat. Just hit on the yellow tip of the fish, two small eyes bright, white with yellow around the body, the abdomen and a little light red. The main way to eat yellow croaker is to fry it in oil. Because the fish scales of the fish contains rich oil, frying in oil, must be less oil, with a slow fire to fry, straight to the yellow crucian carp fish frying to the body of the slight blisters, its own oil gradually overflowed, then only delicious.

Frying yellow carp should be less oil slow fire frying, a long time to the fish spines are fried crisp. Frying on high heat, the fish meat is easy to cook, but the tiny spines and the fish meat are tightly united together, not easy to separate. If you fry on high heat for a long time, the fish spines are cooked, but the fish meat has lost its tenderness, black color and bitter taste.

When you fry the yellowtail on low heat, you don't have to worry about the spines. Not only the tiny spines, but also the big spines of the yellowtail are crispy. Family with the elderly and children is more suitable to make more, so that even the money to buy calcium tablets are saved.