CATDOLL : CATDOLL: Is the artificial breeding technology of yellow eel mature?

1. Is the artificial breeding technology of yellow eel mature?

It is already very mature. But don't mix large and small ones.

2. How to cook yellow croaker

1 large yellow croaker, a handful of fermented black beans, 2 tablespoons of chopped red pepper, 1 tablespoon of cooking wine, 1 tablespoon of steamed fish soy sauce, 2g salt

practice

1. Clean the yellow croaker, make a few cuts on its back, spread a small amount of salt evenly and marinate for about 20 minutes (a small amount of salt is enough, not too much, because you will add steamed fish soy sauce at the end)

2. Press the fermented black beans with the back of a knife and chop them into small pieces.

3. Take a fish plate and place ginger slices and scallions on the bottom of the plate.

4. Move the marinated fish to the fish plate, put ginger slices on it (also put ginger slices and scallions in the fish belly), pour a tablespoon of cooking wine, sprinkle with crushed black beans, and then spread half of the chopped pepper.

5. Put water in the pot and bring it to a boil, then put the fish in and steam over high heat for about 8 minutes.

6. Take out the steamed fish and pour out the juice from the fish dish (this juice is where the fishy smell is, so it is recommended to pour it out)

7. Pour a tablespoon of steamed fish soy sauce on the fish

8. Add the remaining half of the chopped pepper and sprinkle with chopped green onions. Heat cooking oil in a pan and pour over the fish.

3. Can eels be bred artificially?

1. Still water soilless culture of eel

2. Eel farming in the north in autumn and winter

3. Control of water temperature and pH value in artificial breeding of rice field eels

4. Four points to note when feeding eels

5. How to use cement ponds for high-density breeding of eels

6. Cage culture of eels has good results

7. Causes and preventive measures of diseases in the eel breeding process

8. Key points of eel breeding technology

9. The current status and future development direction of eel farming in my country

10. Heatstroke prevention and wintering management of eel farming

11. Eel farming is highly profitable

12. Key points for daily management of eel farming

13. Several key issues in eel farming

14. Ecological breeding of eels

15.Cultivation of fresh eel bait

16. Still water soilless culture technology for yellow eel

17. Spring breeding technology of yellow eel

18. Feeding technology for eel farming

19. Eel farming technology 1: Eel cage farming technology

20. Part 2: High-yield technology of eel culture in fish ponds with cages

21. Research on the suitable ecological environment for breeding and spawning of yellow eel

22. High-yield breeding of rice field eels

23. Key technologies in eel farming in midsummer

24. High-yield and high-efficiency technology for deep-water soilless cage culture of rice field eels

25. Ecological breeding technology of rice field eel

26. Market prospects and breeding technology of yellow eel

27. Ecological eel farming is now in its infancy

28. Precautions for high-density breeding of eels

29. Autumn management of eel farming

30.Pond cage culture technology for eels

31. Key technologies for cage culture of rice field eels

32. Eel breeding technology

33. Practical experience in eel farming

34. Several technical factors leading to failure of eel farming

35. Healthy breeding of rice field eels

36. Promotion of soilless breeding technology for yellow eel

37.Pond culture technology of yellow eel

38. Key points for spring management of eel farming

39. Eel pond farming technology

40. Causes and countermeasures of diseases in eel farming

41. Operation procedures for pollution-free eel pond cage culture

42. How to breed eels in the garden

43. Design and layout of eel breeding cages

44. Diagnosis and prevention of common diseases in eel farming

45. RAPD analysis of the genetic structure of wild and cultured populations of Monopterus albus

46. ​​High-yield and high-efficiency technology for raising eels in cages in subsided land

47. Self-breeding and cultivation of rice field eels

48. Technology of breeding eels in courtyards

49. Soilless Flowing Water Culture Method for Yellow Eel

50. Cage culture of eels is highly profitable but risky.

4. How to best prepare yellow croaker!

Braised Large Yellow Croaker

Ingredients: 1 large yellow croaker (about 750 grams).

Seasoning: 15 grams of soy sauce, 8 grams of Shaoxing wine, 5 grams of salt and sugar each, 5 grams of tomato sauce, 5 grams of pepper, 8 grams of MSG and sesame oil each, 10 grams of wet starch, 5 grams each of scallion, ginger, onion, green and red pepper slices, and 100 grams of salad oil.

Preparation: 1. Kill the yellow croaker, remove the internal organs from the abdomen, then remove the scales and gills. After washing the fish, make a 2 cm deep cut on the fish at a 45-degree angle. Add 4 grams of Shaoxing wine and 2 grams of salt and marinate for 20 minutes. 2. Put 30 grams of salad oil into the oil pan and heat it to 50%. Add 2 grams of scallion segments, 2 grams of ginger slices, and 2 grams of onions and stir-fry until fragrant. Then put the yellow croaker in and fry for 2 minutes on low heat. Then add 4 grams of Shaoxing wine, 3 grams of salt, tomato sauce, MSG, sugar, soy sauce, and pepper powder for seasoning, add 350 grams of water and simmer for 6 minutes on low heat. After the sauce is collected over high heat, thicken with wet starch, drizzle with sesame oil and serve. 3. Put the remaining scallions, ginger, onions, and green and red pepper slices into the 50% hot salad oil and fry for 1 minute on medium-low heat. Take out and cover the yellow croaker.

Features: bright red color, salty, fresh and soft taste.

Braised Yellow Croaker with Pickled mustard greens

Snow vegetable and yellow croaker, also known as yellow croaker in soup, is a famous dish with Ningbo local characteristics.

The selection and preparation of the yellow croaker with pickled mustard greens are very particular. Select fresh yellow croaker, wash it, and make a few cuts on the thick meat on both sides of the back with a knife. Cut the pickled mustard greens grown locally into minced pieces, and cut the winter bamboo shoots into thin slices for later use. Then, fry the yellow croaker with oil until both sides are slightly yellow, add rice wine, cover and simmer for a while, add water, ginger, pickled mustard greens, bamboo shoots, salt and MSG, boil it over high heat, then simmer it over low heat for a few minutes. When the soup turns milky white, sprinkle some chopped green onions, and serve it in a bowl. Pour the soup into the bowl.

Yellow croaker has tender meat and little bones, and has been known as "golden scales and soft jade paste" since ancient times. Pickled mustard greens are crispy, tender, delicious, and have a special fresh aroma. The pickled mustard greens and yellow croaker cooked with these two main ingredients are tender, fragrant, fresh, and nutritious, and are very popular among diners.

Garlic Yellow Croaker

Ingredients: 1 yellow croaker (about 900 grams), 12 cloves of garlic, 2 scallions, 2 slices of ginger, and a little shredded green garlic.

Seasoning: 1 tablespoon cooking wine, 3 tablespoons soy sauce, 1 tablespoon sugar, 1 tablespoon vinegar, 1/4 teaspoon salt, a little pepper, and 1.5 cups of water.

practice:

1. Wash the yellow croaker, remove the scalp and dorsal fin, remove the internal organs from the gills, rinse, and then wipe dry with a paper towel;

2. Put 4 tablespoons of oil in the pot, sauté the scallions and ginger until they are fragrant and browned, remove them, add the peeled garlic cloves, fry until the skin is slightly yellow, remove them;

3. Put the fish into the pan and fry both sides slightly, then add all the seasonings and bring to a boil. Return the garlic cloves to the pan and simmer on low heat for 10 minutes to allow it to absorb the flavors. Turn the fish over halfway through the process. When the soup is slightly dry, add water starch to thicken, sprinkle with green garlic shreds and serve.

Important Tips:

1. Yellow croaker meat is very tender and delicious, but the skin and flesh are easily broken during cooking. Therefore, it is not advisable to cut open the fish belly to avoid damage to the fish meat during heating. Ask the store to clean the internal organs from the gills and then rinse them at home.

2. Before putting the fish into the pot, do not use salt to marinate it, otherwise the fish meat will shrink and become less tender. Wipe off the water before putting it into the pot to prevent oil splashing and the fish skin from cracking.

Chrysanthemum Yellow Croaker Soup

Basic ingredients: 250g yellow croaker middle, 2g ginger, 20g green onion, 1000g chicken broth, 50g mushrooms and bamboo shoots, 20g Jinhua ham, 160g soft tofu, 2 eggs, 15g cornstarch, 5g oil and coriander, 3g chrysanthemum, sesame oil and salt, 1g pepper, 6g soy sauce, 3g cooking wine

1. Marinate the fish with scallion, ginger, cooking wine and refined salt for 10 minutes, then steam it for 6 minutes;

2. Cut the cooked ham and mushrooms into thin strips, beat the egg yolks and set aside;

3. Add oil to the wok and place it on high heat. Add chopped green onions and stir-fry until fragrant. Pour in chicken soup and bring to a boil. Add cooking wine, bamboo shoots, and mushrooms. Bring to a boil again. Add fish, egg yolk, and tofu juice. Add soy sauce, salt, and vinegar and stir well. Remove from heat and place on a plate. Sprinkle with chrysanthemum, cooked ham, ginger, and pepper.

Pulled fish fillet

Basic characteristics: fragrant wine, red on the outside and white on the inside, tender and delicious meat

Basic ingredients: 1000g fresh yellow croaker (other tender fish with few bones and scales can also be used). Seasoning: 25g red yeast rice, 1 egg white, 100g dry starch, 10g pepper salt, 20g sugar, MSG, cooking wine, sesame oil, five-spice powder, a little chopped green onion and ginger, 1000g peanut oil

1. Wash the fresh fish, cut off the head and tail, and set aside. 2. Use a flat knife to cut 2 pieces of fish meat from the back of the fish (remove the spine), cut off the fish skin, and cut into 6×3×2 cm pieces. 3. Chop the red yeast rice on a chopping board with a knife and put it in a large bowl. Add cooking wine, sugar, chopped green onion and ginger, and five-spice powder and mix well. 4. Mix the cut fish pieces with the prepared sauce and marinate for 15 minutes. 5. Use egg white and dry starch to make egg white paste, and coat the marinated fish pieces with paste. 6. Heat the oil pan on high heat, add peanut oil after oiling, and put the fish pieces coated with paste into the oil pan one by one. Fry them after they are cooked, remove from the pan, drain the oil, and serve. Fry the fish head and tail in the oil pan until cooked and place them at both ends of the fish plate to form a whole fish shape, and drizzle with sesame oil.

Chrysanthemum Yellow Croaker Soup

Basic characteristics Jiangnan Vegetable Soup evolved from the famous Hangzhou dish Songsao Fish Soup. It is made with the middle section of yellow croaker or fresh freshwater fish (sinipus is the best) as the main ingredient, and is cooked with tofu, ham, and chicken. This dish was created in the Southern Song Dynasty and has been popular to this day because of the delicious seafood in Central and South China.

Basic ingredients: 250g yellow croaker middle, 2g ginger, 20g green onion, 1000g chicken broth, 50g mushrooms and bamboo shoots, 20g Jinhua ham, 160g soft tofu, 2 eggs, 15g cornstarch, 5g oil and coriander, 3g chrysanthemum, sesame oil and salt, 1g pepper, 6g soy sauce,

250g yellow croaker middle, 2g ginger, 20g green onion, 1000g chicken broth, 50g mushrooms and bamboo shoots, 20g Jinhua ham, 160g soft tofu, 2 eggs, 15g cornstarch, 5g oil and coriander, 3g chrysanthemum, sesame oil and salt, 1g pepper, 6g soy sauce,

Cooking Method

1. Marinate the fish with scallion, ginger, cooking wine and refined salt for 10 minutes, then steam it for 6 minutes;

2. Cut the cooked ham and mushrooms into thin strips, beat the egg yolks and set aside;

3. Add oil to the wok and place it on high heat, add the scallion segments and stir-fry until fragrant, ladle in the chicken soup and bring to a boil, add cooking wine, bamboo shoots, and mushrooms, and bring to a boil again. Then put the fish meat, egg yolk, and tofu juice into the wok, add soy sauce, salt, and vinegar, mix well, remove from the wok and serve on a plate, sprinkle with chrysanthemum, shredded cooked ham, shredded ginger, and pepper.

Microwave oven method

Add oil, ginger and onion to the pot and simmer over high heat for 2 minutes. Add fish and chicken broth and simmer over high heat for 4 minutes, then take out the fish and add salt, cooking wine and soy sauce to keep the broth; add 600 grams of water to the fish broth, cover and simmer over high heat for 10 minutes, add tofu, fish, shredded mushrooms, bamboo shoots and ham, and simmer over high heat for 5 minutes; prepare the cornstarch slurry, add it to the soup and mix well, simmer over high heat for 1 minute, add sesame oil and pepper powder, mix well, pour in the egg liquid, stir several times, and set aside for 2 minutes; put the white chrysanthemum and cilantro in a small dish and put into the fish soup when serving.

Squirrel croaker

Basic characteristics: The fish body is fried and turned upside down, resembling a squirrel, with an unusually beautiful shape, yellow in color, smooth and shiny, crispy skin and tender meat, sweet, sour and mellow

Basic Ingredients Main ingredients: 1 yellow croaker (about 600 grams). Seasoning: 800 grams of vegetable oil (actual consumption is about 100 grams), 30 grams of cooked oil, 60 grams of chicken broth, 6 grams of coriander, 70 grams of wet starch, 60 grams of sugar, 15 grams of cooking wine, a little salt, 15 grams of soy sauce, 40 grams of vinegar, 5 grams of chopped green onion, 5 grams of chopped ginger, and 5 grams of chopped garlic.

(1) Remove the scales, gills, and fins of the yellow croaker, and cut off the head and set it aside. Open the belly, remove the internal organs, and clean them. Use a knife to slice the fish into two halves along the spine, leaving only the tail connected. Remove all the spine bones and small thorns. Then, use a knife to cut wheat ear-shaped patterns (0.5 cm deep and 0.3 cm wide) on the internal organs side of the two halves.

(2) Sprinkle a layer of salt, add a layer of cooking wine, and apply a layer of wet starch.

(3) Pour vegetable oil into a wok and heat it over high heat. Fry the fish head first, remove it and split it with a knife and flatten it. When the oil starts to smoke, put the fish in and fry it until it turns brown. Remove it and place it flat on a plate together with the fried fish head.

(4) Add cooking wine, soy sauce, chicken broth, sugar, vinegar, etc. to make a sauce and set aside.

(5) Heat the oil in a wok, add chopped green onion, ginger and garlic, stir-fry for a few seconds, and then add the seasoned

Steamed Yellow Croaker

Ingredients: 2 yellow croakers, about 1000 grams, 100 grams of shredded pork, 25 grams of pickled chili shreds

Shredded green onion, ginger, mushrooms, bamboo shoots, and mustard tuber 25g

Preparation method

Clean the yellow croaker, cut a slit on both sides, and marinate with cooking wine, salt, onion, ginger, and pepper for half an hour;

Add oil to another pan, stir-fry the pork shreds, add the pickled pepper shreds, green onion and ginger shreds, then add the mushroom shreds, winter bamboo shoots shreds, and mustard tuber shreds, add soy sauce, pepper powder, cooking wine, and MSG, stir well, pour over the fish after serving;

Steam it in a steamer, take it out, sprinkle chopped green onion on the surface, and pour some hot oil on it.

Hunan Smoked Yellow Croaker

Ingredients/Seasonings:

1 fresh yellow croaker weighing about 750 grams, 1/2 tablespoon of wine, 1 scallion, 2 slices of ginger, 1/2 cup each of white rice, tea (black tea or Longjing), and brown sugar, and 2 lettuce leaves.

Production process:

①Mix the yellow croaker with salt, wine and crushed green onion and ginger, and rub it all over the body. Marinate for about 20 minutes.

② After the oil in the pan is heated to 60%, put the yellow croaker in and fry it slowly over low heat (i.e. soak it until cooked). After about 2 minutes, remove it from the pan and drain the oil.

③ Use a ginger wok, put tea leaves, white rice and brown sugar in the wok, and burn it over low heat. When the ingredients are smoking, put a piece of wire mesh in the wok (brush a little oil on the mesh), then put the fish flat on the mesh, cover the pot tightly, and smoke it over low heat for about 15 minutes. When the fish body has turned into brownish brown, it is done. Move the fish carefully to a plate (put 2 lettuce leaves on the bottom of the plate and decorate the edge of the plate with vegetable flowers).

Yellow croaker dumplings

【Material】

(1) 1 portion of cold water dough (2 cups of flour)

(2) 1 yellow croaker, 1 cooked bamboo shoot, 2 green onions

1/2 tablespoon of cooking wine, 1/2 egg white, 1 teaspoon of salt, a pinch of white pepper, 1 teaspoon of starch, 2 tablespoons of sesame oil

【practice】

1. Divide the cold water dough into small pieces and roll them into dumpling wrappers.

2. Remove bones from yellow croaker, take out meat, dice, dice cooked bamboo shoots and green onions. Mix fish meat with all seasonings first, then add bamboo shoots and green onions and mix well.

3. Wrap a little stuffing in each dumpling wrapper, fold it in half and pinch it into a dumpling shape.

4. Bring the water to a boil, put in the dumplings and cook until they float. Add water twice more and then take out and eat.

[My reminder] The fish bones removed can be used to make broth. You can add some shredded ginger to remove the fishy smell, or add some shredded sauerkraut for flavoring.