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Is stickleback poisonous?
The thorn on the head is slightly poisonous, but not fatal.

Stickleback fish, also known as Pelteobagrus fulvidraco. There are many kinds of Pelteobagrus fulvidraco, including Pelteobagrus vachelli, Pelteobagrus fulvidraco, Pelteobagrus fulvidraco, Pelteobagrus fulvidraco, Pelteobagrus fulvidraco and so on.

1. Pelteobagrus fulvidraco: It is a common fish in rivers and lakes, especially in the middle and lower reaches. Life under the sea in the camp. Eat insects, shrimp, snails and small fish. Individuals are not widely distributed in the Yangtze River system.

2. Pelteobagrus fulvidraco: It can live in rivers and lakes, especially rivers. The staple food is insect larvae and shrimp. The largest individual is about 2 kg. Distributed in the Yangtze River and Pearl River systems.

3. Pelteobagrus fulvidraco: Living in the middle and lower reaches of rivers and lakes. Eat aquatic insects and shrimp. Laying eggs in shallow coastal waters from April to May.

4. Pelteobagrus vachellli: Pelteobagrus vachellli likes to inhabit the slow Liujiang section of the river and the lake water connected with the river, and live in benthos. Its tender meat, delicious taste, no muscle thorn and rich nutrition are deeply loved by consumers.

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Extended data:

Oil _ snakehead

Gourmet: Su cuisine menu

Ingredients: Pelteobagrus fulvidraco 10 (about l000g), onion, garlic, ginger, onion, dried Chili, onion oil, refined salt, monosodium glutamate, chicken essence and Shaoxing wine.

Method:

Slaughter snakehead, wash it, add onion, ginger, Shaoxing wine, refined salt and other seasonings, stir well, and marinate it to taste.

2. Slice the onion, put it into the bottom of the casserole together with minced garlic, minced garlic, ginger slices and dried peppers, spread goldfish, add 250g of onion oil, cover the casserole, and simmer for 10 minute.

Key operation points:

The taste of snakehead should be tender, slightly spicy and strong with onion. Don't take too long to heat the casserole after it is covered.

References:

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