Throwing barred fish: also known as langba fish, langbang fish, big head fish, greasy fish and so on. The color is yellowish-white with tiny scales, big head and thin tail, and much mucus. Early spring unspawned flounder and big and fat, delicious flavor. Fish meat is rich in vitamin A, B vitamins, calcium, magnesium, zinc, selenium and other elements. Fish meat is fine, short fiber, easy to break. It is a specialty of Liaoning coast and one of the main fish species for iso fishing. A kind of sea catfish. Belongs to the perch order, goby suborder, warm temperate small and medium-sized bottom omnivorous fish, there are about 800 species. General body length of 25 cm - 30 cm, tail weight of 150 grams - 200 grams, the largest individual body length of up to 50 cm or more, tail weight of more than 500 grams.

Teach you to do the sauce thrown Ba fish:

Raw materials: thrown Ba fish, dry yellow sauce, soy sauce, cooking wine, sugar, vinegar, onion and ginger, water

Practice:

1, put oil in the pot, a little bit of heat, put onion and ginger, stir frying the flavor to turn the fire, put a spoonful of dry yellow sauce and slowly stir fry, the sauce will be sticking to the spatula, the sauce will be scraped with the spoon to continue to stir fry, be careful of the paste pot, stir fry sauce is to remove the raw taste of sauce, frying the sauce is to remove the raw taste of sauce, stir frying the sauce is to remove the raw flavor of the paste, stir frying the paste is to remove the paste. Sauce is to remove the raw flavor, fried flavor, put half a bowl of water, the process of frying about less than a minute.

2, stir the water, put two spoons of soy sauce, two spoons of cooking wine, a spoonful of vinegar, a spoonful of sugar, stirring well, and so on the water to boil, put in the cleaned threw the bar fish, medium heat and so on the juice can be.

Tips:

1, this fish meat is not thick, it is easy to cook, so do not put too much water, juicing time will not be too long.

2, the reason why the use of dry yellow sauce is because there is no other flavor, they add another sugar and other seasonings, if you change to another sauce, then you need to taste before deciding the proportion of sugar and vinegar.