What's the name of yellow spicy Ding in Sichuan?

There were many ways to make authentic Sichuan yellow spicy diced vegetables. The basic method of cooking the yellow spicy cubes was to first wash them clean and then marinate them for a period of time. Then, he could prepare some side dishes, such as parsley, ginger, garlic, pickled peppers, bean paste, onions, and so on. He heated the oil in the wok, added ginger, garlic, watercress, and other seasonings to stir-fry until fragrant, and then added an appropriate amount of light and dark soy sauce to enhance the taste and color. Next, he added an appropriate amount of water. After boiling, he added the yellow spicy cubes, covered the lid, and boiled them over medium heat for 5 minutes. Finally, he added parsley and continued to cook for two minutes to thicken the soup. Dried chili and pepper could be added according to personal taste. In general, the method of making yellow spicy diced meat was relatively simple, but it could be adjusted and changed according to personal taste and preferences.

Huang Lading was also known as Pelteobagrus, Huang Gucong, Huang Yatou, Wenggong Fish, Steel Needle, Ge Ai, Zhi Ge Ai, Huang Ci Gong, Ge A, Ge Ading, Huang Lading, Gaya, Angling Thorny Fish, Yellowfin Fish, Three-spear Fish, Huang Gu Di, Huang Ya Gang, Wang Ya, Huang Gaya, Thorny Geba Fish, Thorny Yellow Gu, Yellow Jiao, Wang Ya Fish, Mao Loach, Yellow Bone, and many other names.

The trick to making Sichuan Spicy Yellow Spicy Dice was to first clean the yellow spicy dices, then marinate them for a period of time to remove the mucus and fishy smell. Next, he added an appropriate amount of oil into the pot. After heating it up, he added onions, ginger, garlic, and pepper. Then, he added chopped chili and Pi County bean paste and stir-fried them until they were fragrant. He added an appropriate amount of light soy sauce, cooking wine, sugar, and warm water. After boiling, he added the yellow spicy cubes and stewed them over medium heat for a while. Finally, add an appropriate amount of salt and gourmet powder according to your taste, and sprinkle with chopped green onions. The Sichuan Spicy Yellow Spicy Dice made in this way was fragrant and spicy. It tasted tender and smooth, and it was very delicious.

In the north, yellow spicy Ding was called Gayu or Gaya.

The scientific name of yellow spicy diced fish was yellow catfish.

Yellow spicy Ding was the name of the Sichuan region.

The scientific name of yellow spicy diced fish was yellow catfish.

There were many home-cooked Sichuan spicy dishes. He could summarize several common methods. First, the yellow spicy cubes needed to be washed and cut into small pieces, then marinated with cooking wine, salt, and so on for a period of time. Next, he could choose different side dishes according to his personal taste, such as green pepper, red pepper, garlic, ginger, pepper, and so on. He added an appropriate amount of oil into the wok and stir-fried the ginger, garlic, and pepper. Then, he added the yellow spicy Ding and the side dishes. After stir-frying, he added an appropriate amount of water. Finally, you can add seasonings such as soy sauce, sugar, etc. according to your personal taste, and cook until the yellow and spicy dices are fragrant. In general, the home-cooked Sichuan Yellow Spicy Dice was a spicy and spicy stir-fried dish that could be adjusted according to personal preferences.

In the north, yellow spicy Ding was called Gayu or Gaya.

Yellow spicy Ding is commonly known as yellow catfish.