The scientific name of yellow chili ding is Pelteobagrus fulvidraco, also known as yellow bone cong, yellow yatou, wongongong fish, steel needle, goai, squeak goai, yellow prickly male, lumpia, lumpia ding, yellow la ding, ga toothzi, anguilla fish, yellowfin fish, triple marlin, yellow prickly bone, yellow toothfish, king's tooth, yellow ga tooth, prickly lumpia fish, prickly yellow strand, yellow scallop, wang yatou fish, hairy loach, yellow bone, which is widely found in the various Pacific Ocean systems in eastern China. It lives in still water or slow-flowing shallows and emerges day and night.

Huangjiao Ding contains folic acid, vitamin B2, vitamin B12 and other vitamins, has a tonic stomach, diuretic swelling, lactation, clearing heat and removing toxins, stopping coughing down the efficacy of all kinds of edema, edema, abdominal distension, oliguria, jaundice, breast milk is not effective; the consumption of fish on the pregnant woman's fetal restlessness, gestational edema has a very good therapeutic effect; the fish is rich in magnesium, on the cardiovascular system, has a very good protective effect, is conducive to the prevention of hypertension, myocardial infarction and other cardiovascular diseases

Water boiled yellow chili ding

Main ingredient: yellow chili ding (1 catty and a half) Shiitake mushrooms (can also be changed according to personal taste to do tofu, bean sprouts, bamboo shoots and other refreshing dishes)

Supplementary ingredients: pickled cowpeas, green onions, green onions, garlic, coriander, millet chili pepper, tomatoes (1), cooking wine, pepper, salt, chicken essence, Pixian bean paste, pepper, chili pepper

Practice:

1, yellow chili ding washed and gutted, drained and standby;

2, tomato slices, ginger and garlic slices, scallions, cut horse ears, millet pepper chopped, scallions, cilantro washed and cut a slice;

3, frying pan poured oil burned to 8 into the heat, poured into ginger and garlic slices, millet pepper stir-frying, and then into the Pixian bean paste, pepper, soaked cowpeas continue to stir-fry, stir-fry until the aroma is compelling;

4, add two small bowls of water boil open a little pepper, under the yellow spicy ding pan drained oil for use;

5, the original pot of medium heat under the mushrooms (you can also do according to personal taste of tofu, bean sprouts, bamboo shoots and other refreshing dishes) cooked, back to the pot of yellow spicy ding put salt, chicken simmering for 3 minutes you can get out of the pot.

6, plate mushrooms on the bottom of the plate, yellow chili ding put on. Paved with tomatoes, green onions, cilantro, sprinkled with a little chili powder, pepper, and then hot oil pouring that can be served.

Seasoned yellow hot ding

Raw materials: 30 grams of pickled pepper pickled radish 20 grams of pickled ginger 20 grams of pickle 20 grams of yellow hot ding 1 catty ginger and garlic rice 10 grams of mash 3 grams of mash water 30 grams of pickled pepper, pickled peppers 3 grams of fresh pepper

1, open the pickle altar, fish out the ginger, pickled radish, pickled mustard greens, pickled pepper, cover altar lid, put on a clean plate, respectively, into a small diced

2, Choose 1 catty of yellow spicy ding, ask the shopkeeper to give you a good slaughter, or bring home you are very difficult to get, a slight failure is to prick the finger.

3, net pot hot into the appropriate amount of lard and salad oil mixture of oil burned to 4-5% heat, down into the end of pickled peppers, pickled peppers bullet, pickled diced radish, pickled ginger, pickled diced small fire slowly stir fry excellent flavor.

4, add the right amount of broth, pour the blood rinse yellow spicy ding, seasoned pepper, wild peppercorns, peppercorns, cover the lid of the pot and simmer for 5 minutes, and finally add monosodium glutamate, chicken broth and stir well, pour into the casserole dish sprinkled with cilantro knots can be on the table.

Tips

1, such as their own kill yellow hot ding, never, never, never be careful of the body of the thorns poked into the hand

2, live fresh does not need to be too complicated to eat is its original flavor fragrant, tender, slippery, fresh