Yellow bone fish

Introduction

Pelteobagrus fulvidraco (pronounced: sǎng) is a fish of the family Catfish and genus Pelteobagrus. It is about 20cm long, with a straight belly, flattened posterior part, and a slender caudal peduncle. It has a large and flat head, a short, blunt snout, slightly equal upper and lower jaws, a large, inferior mouth, and velvety tooth bands on both cheeks and palate. It has small eyes and is located laterally. It has 4 pairs of whiskers, the end of the nasal whiskers can extend behind the eyes, 1 pair of maxillary whiskers, the longest, and 2 pairs of chin whiskers, which are shorter than the maxillary whiskers. It has a naked body without scales, and a complete lateral line. It is an omnivore, and its main food is small bottom-dwelling animals, shrimps, small aquatic insects, and some invertebrates. It lays eggs in April and May, and the parents have the habit of digging pits to build nests and protect their offspring.

Nutritional value of yellow bone fish

Rich in protein, it maintains potassium-sodium balance and eliminates edema. It improves immunity. It lowers blood pressure, buffers anemia, and is beneficial to growth and development. It is rich in copper, which is an indispensable micronutrient for human health. It has an important influence on the development and function of blood, central nervous system and immune system, hair, skin and bone tissue, as well as brain, liver, heart and other internal organs. It regulates osmotic pressure and maintains acid-base balance. It maintains normal blood pressure and enhances neuromuscular excitability.

The efficacy and function of yellow bone fish

Suitable for people with symptoms such as emaciation, low immunity, memory loss, anemia, edema, and children with stagnant growth and development. People with dizziness, fatigue, easy fatigue, tinnitus, and blurred vision. People with pale skin, mucous membranes, and nails, who feel shortness of breath, osteoporosis, and palpitations after physical activity. People who work in high temperatures, do heavy physical labor, and sweat frequently need to pay attention to sodium supplementation.
Side effects and taboos of eating yellow bone fish Yellow bone fish is a wind-inducing food, and people with stubborn itchy skin diseases, lupus erythematosus and people with national physique should avoid eating it. It is also not suitable for patients with lymph tuberculosis, breast bronchial asthma, and cancer to eat yellow bone fish.

How to make yellow bone fish delicious

Tomato and yellow croaker soup <br /> Ingredients: 2 tomatoes (about 200 grams), 500 grams of yellow croaker, 3 slices of ginger.
Method: Wash the tomatoes and cut them into 6 slices; clean and slaughter the yellow croaker, fry until slightly yellow, and scoop it up. Add 750 ml of water (about 6 bowls) and ginger to a wok, boil over high heat, add the yellow croaker, simmer for about 10 minutes over low heat, add the tomatoes and boil for about 10 minutes, add appropriate amount of salt and cooking oil, and add a little sugar if it tastes too sour.

Braised yellow croaker <br /> Ingredients: fresh yellow croaker, ginger, onion, garlic, vegetable oil, salt, MSG, soy sauce, bean paste, red chopped pepper. If you are not used to spicy food, you can add sauce according to your taste.
practice:
1. Wash the processed yellow bone fish with clean water and drain the water;
2. Turn on the fire and heat the wok. This is very important, otherwise the fish skin will easily stick to the wok when frying the fish. Pour in vegetable oil and wait until the oil temperature is about 80% hot. Pour the prepared yellow bone fish into the wok and place them evenly. Shake the wok slightly while frying so that the fish on the outer circle can also be fried. You don't need to use a spatula during the whole process of frying the fish.
3. When the fish is almost done, add ginger, garlic, a little salt, a little MSG, soy sauce, bean paste, red chopped pepper, add a small amount of water, cover the pot and simmer for a while. If you like to eat it harder, you can fry it for a while and add more water;
4. Add scallion, salt and MSG before the water in the pot is almost dry. Remove from heat and place on a plate. Pour the remaining soup on top. It is steaming hot and looks very appetizing.