Fried yellow dock:

Required ingredients

Small yellow dock

500g

Pepper

Amount

Cumin

Amount

Materials wine

Amount

Biofilm powder

Amount

Salt

Moderate

Garlic cloves

3 cloves

Steps

1.

Prepare all the ingredients.

2.

Wash the small yellow croaker, remove the internal organs and drain the water.

3.

Add a small pinch of salt, rub it evenly on the fish and marinate for more than 20 minutes.

4.

Remove and drain on kitchen paper (the marinated yellowtail will have a small amount of moisture)

5.

Add pepper, cooking wine, cumin powder and salt and mix well.

6.

Finally, add a small amount of cornstarch and gently shake the fish so that both sides of the fish can be patted with the cornstarch (if there is too much of the cornstarch, shake off the excess)

7.

Heat a pan with oil, and when the oil is about 60% hot, put in the yellowtail fish, and fry it on a low flame until both sides are golden brown.

8.

Peel the garlic cloves and cut them into rice-like pieces.

9.

Put it into the pot and fire it over low heat until golden.

Yellow Pelteobagrus (pronounced: sǎng) fish, scientific name: Pelteobagrus fulvidraco?(Richardson, 1846), for the _ family, Pelteobagrus fulvidraco genus of a fish. The body is about 20 cm long, with a flat ventral surface, the posterior half of the body laterally compressed, and the caudal peduncle slender. The head is large and flattened, the muzzle short, rounded, the upper and lower jaws slightly equal, the mouth large, inferior, with a band of downy teeth on both faces and on the palatine bones. Eyes small, lateral. Whiskers 4 pairs, snout whiskers end behind eyes, maxillary whiskers 1 pair, longest, chin whiskers 2 pairs, shorter than maxillary whiskers. Body naked and scale-free, lateral line complete. Omnivorous, the main food benthic small animals, shrimp, small aquatic insects and some invertebrates, etc. April to May spawning, the parent fish have the habit of digging pits to build nests and protect the offspring.