Yellow chili ding this kind of body has mucus fish, have to use seventy to eighty degrees Celsius water, in the fish body to wash, that can wash away the mucus, but also in addition to the fishy flavor. Yellow hot ding; alias yellow catfish, yellow bone fish, spiny meat fresh, all over the Yangtze River, Pearl River Basin in China, the southern region and other places more common. Delicious, no intermuscular spines, much loved dishes. The yellow color of the yellow chili ding's outer skin is a kind of secretion that maintains its body and reduces the friction resistance in the water so that it swims quickly and is easier to forage for food and escape. Yellow chili ding outer skin mucus can be to also does not go, its nutritional content is not very relevant. The outer skin mucus can be removed by soaking in warm boiled water for 10min.

Yellow chili ding; taste citrus flat, nutritional content of colorful, protein, calcium, medicinal value value of high, with the blood tonic qi, brain, easy Yang, strong human bones, with folic acid tablets, reasonably in the milk blockage animation special effects. There are various ways to make it; stewed tofu with yellow chili ding, steamed yellow chili ding, yellow chili ding hot pot restaurant, stewed yellow chili ding and many other ways to make it. But these two kinds of fish have a characteristic, fishy flavor is very heavy, so this fireman's skills over the border, but also need to grasp a small trick, in addition to fishy, but also need to maintain the fish is the freshest situation into the pot, otherwise do out of the fish is not only not delicious, but also fishy flavor heavy! There are many ways to do yellow spicy ding, stewed, dry-fried, stewed sauce, buckle rice, etc. Today we teach stewed yellow spicy ding. The first to buy back the yellow hot ding, kill neat, reserved, out of the pot of boiling water, water boiling down to kill good yellow hot ding, hot 2 minutes, pour out, blanching bath reserved. Start the pot to boil oil, add small onions and garlic, pepper anise, chili pepper dry section, stir-fry aroma, then add bean paste, soy sauce, soy sauce, old vinegar, rice wine, plus wide soup, and no big bone soup can put water, add salt MSG chicken essence powder sugar, adjust the taste into the yellow spicy ding, smothered for 15min, start the pot on a plate, put the extra juice, water starch thickening dripping in the yellow spicy ding on the yellow spicy ding on the sprinkle of small onion on the end can be.

Yellow spicy ding this kind of fish and other grass carp, crucian carp is not the same, yellow spicy ding does not have fish scales, but there is a layer of slippery skin, this layer of skin is a protective film, and fishy heavier, if not early nicked the fishy skin will be sent to the fish head soup inside, and therefore the soup is not easy to eat, the meat is not tender. Stewed yellow hot ding, whether you need to nick the water? Chef: less add "these 2 steps", no wonder the meat can not taste not fresh. The behavior of yellow spicy ding than the general more than one process, that is, nicked water, the basic principle and stew other meat food is the same in order to remove the fishy, according to the nicked water can be stewed taste not fishy fish head soup, but in order to fish head soup is delicious, tender fish, but also have to fry the yellow spicy ding, through the frying, the meat of the yellow spicy ding tender, stewed soup will be more rich and mellow.

First of all, the yellow spicy ding solution neat, yellow spicy ding fish bones are mildly poisonous, thus solve that time to be careful, do not have to be tied up, solve the neat, and then the fish congregation spoiled under the flow of water more than a few times to clean. Subsequently in the yellow spicy ding inside put some rice wine, ginger slices, marinade 8min. boil a pot of water, when the water bubbling, and then the yellow spicy ding loaded into the nickel, do not have to blanch for a long time, in case the fish cooked, fished out, drained a bit of water. Put a little oil in the pan, when the temperature of forty-five percent hot, the yellow spicy diced loaded into the frying, frying both sides of the skin crispy on it. After the fish frying, pour boiling water into the pot, and then set aside a few pieces of ginger, the appearance of some of the white foam thrown away, and then put in a lot of day-old pepper, some salt, some spices, soy sauce, water boiling, into the fire, after stewing, and then put some of the scent of Lai.