Ding fish is omnivorous, cold-resistant and disease-resistant, easy to transport for a long distance, and has a good market acceptance. It has the advantages of high nutritional value, wide temperature tolerance, hypoxia tolerance, miscellaneous eating habits, easy domestication and high capture rate. It is an excellent variety for pond culture and lake and reservoir culture.
This fish has been accepted by a large number of consumers. As long as the breeding technology is improved and the survival rate is improved, it can be promoted as the main breeding object in the pond.
First, the nutritional value of Ding Gui fish
1. mandarin fish is rich in protein, calcium, a small amount of vitamins, potassium, fat, magnesium, selenium and other nutrients. And easy to digest, good for the elderly and children, high nutrition, don't worry.
2. Sweet-scented osmanthus fish is low in calories and rich in antioxidants, which is an excellent choice for ladies who are greedy for food, want beauty and are afraid of obesity.
Efficacy and function of mandarin fish
1. mandarin fish is sweet in taste, flat in nature and non-toxic, belonging to the spleen and stomach meridian, and has nourishing effects of invigorating qi and blood and benefiting the spleen and stomach.
2. Eating mandarin fish has the function of "tuberculosis", which means it is beneficial to the rehabilitation of tuberculosis patients.
Second, Ding Guiyu's common practices
Steamed Mandarin Fish
condiments
500g of mandarin fish, 5g of ginger, 5g of onion, 5ml of oil, 2g of soy sauce10ml, 2g of sugar, 30ml of clean water, 5g of salt and 2ml of white wine.
step
1. A mandarin fish. When buying fish, ask someone to break the belly of the fish and take out the internal organs and gills.
2. Wash fish with running water to remove blood stains and drain water.
3. Draw several parallel knives on both sides of the fish and apply a little salt.
4. Cut a few pieces of ginger and insert it into the knife edge and fish body, then pour in a little white wine and wipe it evenly, and let it stand for 10 minute.
5. At the same time, cut the onion into 5cm long segments, then cut the segments into filaments, and cut the remaining Jiang Ye into filaments for later use.
6. Boil the water in the pot and put it on the steamer.
7. Put the fish in a shallow dish, cover the pot and steam for 6-8 minutes. When the fish's eyes are prominent and the fish slightly bulges, it means that the fish is ripe, so turn off the fire.
8. Steamed fish will pour out the vegetable juice to ensure that the fish and juice are not fishy.
9. Sprinkle shredded ginger and scallion in step 5 evenly on the fish.
10. Pour the oil into the pot and heat it until it smokes slightly.
1 1. Pour the cooked oil evenly on the fish with onion and ginger, and you can smell the onion immediately.
Pour the cooked oil evenly on the fish with onion and ginger, and you can smell the onion immediately.
12. Pour 10 ml soy sauce into the pot.
13. Add 30ml of clean water.
14. Add sugar and salt. When sugar and salt are dissolved, turn off the heat when the juice boils.
15. Pour the sauce from the previous step into the fish dish.
Squirrel fish
condiments
Fresh mandarin fish 1, green peas 200g, sesame oil, cooking wine, refined salt, white sugar, vinegar, tomato sauce, minced garlic and dried starch.
Fresh mandarin fish 1 strip
step
1. Take fish, slaughter it, remove scales, gills, viscera, wash it, and drain it; Then cut the fish with an oblique knife flush with the pectoral fin, cut it at the head and chin, pat it into a slightly flat shape with a knife, split it from beginning to end along both sides of the fish spine with a knife, remove the head and spine, and then cut off the sternum to form two pieces of fish (called fish leaves); Put the skin of the fish leaves face down on the chopping board, remove the chest thorns, and then cut the fish leaves evenly with a knife.
2. Put tomato sauce, clear soup, sweet and sour, cooking wine, refined salt and water starch into a bowl and beat into juice for later use.
3. Put the oil into the pan. When it is 80% ripe, lift the fish tail with your left hand, hold the fish leaves turned outwards with chopsticks with your right hand, slowly put them into the oil pan, then fry the fish head in the oil pan, and pour hot oil on the fish tail with a spoon to make the fish leaves heated evenly, and take them out when they are light yellow; Then heat the oil to 80% heat, fry the fish and fish head until golden brown, take it out, put the fish leaves and fish head together, shape it, and then plate it.
Braised mandarin fish
condiments
500g mandarin fish, oil, salt, white vinegar, onion, pepper, ginger, cooking wine, sugar and aniseed.
step
1. Scrape the viscera of mandarin fish and wash it.
2. Cut the onion and slice the ginger and garlic.
3. Put the chopped onion, ginger and garlic into a bowl, and add appropriate amount of soy sauce, sugar, salt and water to make juice.
4. Put oil in the pot.
5. When the oil is hot, put the fish in and fry the fish into golden brown.
When the oil is hot, put the fish in and fry the fish until golden brown.
6. Pour in white vinegar, cover and simmer for about ten seconds, and pour in the prepared stewed fish juice. Add pepper and aniseed, and simmer. After the juice is collected, it is served on a plate.
7. While frying the fish, leave a little oil in the original wok, fry the peas, cook the sauce and pour it on the fish.
Third, Ding Guiyu's encyclopedia
The body length of Ding Gui fish can reach 70 cm, and most of them are smaller, with smaller eyes and orange-red. Androgyny is not obvious, but the abdomen of female fish is more prominent than that of male fish. The outer radial ribs of male ventral fins also seem to be thicker and flatter.
Ding Gui fish is slightly tall, round and flat on its side. Generally, it is olive green, with a black back, a deep back, a round belly close to golden yellow, and no skin edges. The caudal fin is not forked, and the other fins are round, mostly gray-black and iridescent gold.
Ding Guiyu's mouth is quite narrow, and the mouth crack is slightly inclined upward. There are 1 pairs of short whiskers in the corners of the mouth and 1 rows in the pharyngeal teeth. There is a groove in the center of the tooth surface and a groove at the tooth end. There is a small tentacle at each corner of the mouth. The body is covered with tiny round scales, which are tiny and closely arranged, hidden deep under thick skin and smooth as eel. The lateral line is complete, the upper part is deep and the lower part is shallow. The snout has a pair of extremely short lip whiskers, the dorsal fin is short, and the fin strip has no hard spines, and its starting point is located behind the starting point of the ventral fin. The pectoral fin and ventral fin are fan-shaped, and the caudal fin is flat or slightly concave.
Ding Guiyu (golden salmon, ding salmon, Japanese catfish, goldfish, Japanese catfish, and Ding Suiyu) belongs to CYPRINIDAE, CYPRINIDAE, CYPRINIDAE, and CYPRINIDAE. ? ? ? Section. It originated in Europe and is called the Royal pet fish.
The survival temperature of the fish is 0-465438 0℃; In terms of nutritional value, it has tender meat, no muscle stings, delicious meat, high protein content (18.85%), especially rich in brain gold (1 1.49-20.88mol% unsaturated fatty acids), and is known as a green and healthy food that sells well in Europe.
Ding Gui fish has many colors such as green, yellow, blue and white, but the most is golden Ding Gui fish. This kind of fish is beautiful in appearance, slightly cylindrical and covered with extremely fine scales. It is not only delicious for fish, but also the best choice for breeding, viewing and fishing.
Ding Gui fish is a precious fish species, and its meat is delicious compared with ordinary fish.
Four, Ding Gui fish six kinds of medicinal diet practices
(1) Tuberculosis, cough and anemia
Method 1: Ding Gui fish 1 strip (about 500g) to remove intestinal impurities and fish scales. 20g of lily and 5g of Fritillaria are washed. Appropriate amount of rock sugar, boiled in water, deslagging, and eating fish and lily.
Method 2: 1 dinggui fish, remove intestinal impurities and fish scales, and wash. 30 grams of jujube, washed. First, use Ding Gui fish to cook soup, then take fish soup and add glutinous rice and jujube to cook porridge.
Make soup with Ding Gui fish first, then add glutinous rice and jujube to make porridge.
The above two ingredients can be eaten regularly, and combined with drug treatment, it can achieve certain results.
(2) Exhaustion is better than thinness, intestinal wind and bloody stool.
Ding Gui fish 1 strip, remove intestines and scales, and cook with tofu. You can also steam or stew mandarin fish alone.
(3) Soft furuncle in children
Mashed diced raw mandarin fish and applied to the affected area.
(4) Bone spurs carp throat
The gallbladder of dinggui fish is dry in the shade. Heating it with its last wine can make the bone spurs in people's throat or viscera flow out with saliva.
Ding Gui fish 1 strip, scale and viscera removed, yellow rice and codonopsis pilosula each gram, yam 30g, angelica head 12g.
(5) weakness after illness and weakness of the elderly
Ding Gui fish 1 strip, scale and viscera removed, yellow rice, Codonopsis pilosula each gram, yam 30g, angelica head12g. Fry the herbs into juice first, then put the fish in and cook it. Regulating qi and blood.
(6) Diarrhea due to intestinal wind
Dinggui fish soup
1 dinggui fish. Scale and viscera, add ginger, onion, salt, sauce, pepper and other seasonings to cook. Used to nourish blood and tonify deficiency. Treat anemia and anorexia.