Shibazi

Introduction

Scientific name: Yellowstone catfish

Common name: stone climber, stone fish.

The body is long and flat, with a raised back, a flat abdomen, and a flat back. The head is extremely wide and flat. The eyes are very small. The mouth is inferior and wide. The lips are thick with small papillae, and the lips are connected by a membrane. There are 4 pairs of whiskers, the nose whiskers are flat and thin, and the upper jaw whiskers are all connected to the snout by a wide membrane, with pointed ends. The gill openings are small and stop above the base of the pectoral fins. The dorsal and pectoral fins have no hard spines; the paired fins are flat, the first fin ray is thick, and there are horizontal wrinkles on the ventral surface. The pectoral fins are wide and round, not reaching the pelvic fins; the adipose fin is long; the anal fin is small. The tail fin is nearly truncated. It is a small to medium-sized bottom-dwelling fish, often crawling on the gravel beaches of rivers, eating aquatic insects and their larvae. The meat is delicious and has certain economic value. It is distributed in the tributaries of the upper reaches of the Yangtze River.

How to make delicious Shibazi

Wash the fish, peel it, cut it into bone-shaped pieces, place it in a clean bowl, add wet starch and mix well for later use. Put a little peanut oil in the bottom of the pot, add the young leaves of the cabbage head torn into large pieces, stir-fry for a while, and serve in a soup bowl. Heat the oil in the bottom of the pot, add the scallion slices, ginger slices, and star anise and stir-fry until fragrant, add the Sichuan pickled red pepper and stir-fry for a while, add the clear soup, thirteen spice noodles, star anise, southern wine, soy sauce, refined salt, MSG, adjust the taste, skim the foam after the soup boils, add the starched fish fillets and stir well, serve in a soup bowl, sprinkle with green garlic sprouts and cooked sesame seeds. Put a little oil in the bottom of the pot, add the peppercorns, fry them over medium-low heat until fragrant, remove the peppercorns and pour the hot oil in the soup bowl.