Misgurnus anguillicaudatus
Common name: Loach
Place of origin and date of delivery:
Distributed in Thailand and China's Lancang River system.
Introduction:
The anterior and posterior nostrils are close to each other. Cheek bulging. The mouth is wide and curved. The upper and lower lips are thick, there are no obvious wrinkles on the lip surface, and there is a deep notch in the middle of the lower lip. The dentate process of the maxilla is more developed. The medial Gill rake of the first branchial arch is 9-10. The starting point of the base of the ventral fin is opposite or later to the starting point of the dorsal fin. No markings or inconspicuous transverse spots on the side of the body.
Demersal fish, living in the sand-gravel bottom of the river tributaries, the individual is larger, has a certain economic value.
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Stir-fried crab
Main ingredients: 2 meat crabs, about 750g, 50g minced pork, 30g chopped rice sprouts Accessories: green pepper, onion, winter bamboo shoots, celery, mushroom, cooked ground peanuts, chopped green onion, coriander, 150g dried pepper section Seasoning/marinade: 1500g refined oil (about 75g consumption) of refined salt, cooking wine, monosodium glutamate, sesame oil and dry and wet starch. Production process 1. After slaughtering meat crabs, clean them, chop off toes, chop them into small pieces, pat dry starch on them, fry them in hot oil pan and remove them;
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Production of dried silverfish
Dry products produced by water refer to products that are directly dried without salting, seasoning or cooking. The production of raw and dried products should not use large and thick raw materials, but suitable for small products with small size, thin meat and easy rapid drying, such as silverfish, small fish and shrimp, Laver, kelp, squid, fish eggs, fish belly and so on. If the drying condition is good, the tissue structure and quality of the dried products have little change, and the rehydration performance is good, and the original color, flavor and flavor can be maintained after rehydration. The disadvantage is that there is no sterilization in the processing process, and only dehydration is used to inhibit the bacteria.
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