1. 1. Wash the naked carp first and coat it with cassava starch.

1.2, sliced onion, ginger, garlic and pepper. Mix salt, sugar, chicken essence, soy sauce, soy sauce, pure grain wine, vinegar and white pepper with a bowl of stewed fish sauce.

1.3, drain oil from the hot pot. As soon as the oil is hot, put the fish in the pot and fry both sides thoroughly. Put onions and garlic in the fish pot.

1.4, then pour the sauce of stewed fish into the fish pot and simmer for 20 minutes.

2. Stewed naked carp

2. 1. Remove gills and viscera of naked carp. Cut the onion and garlic and set aside.

2.2. Heat the pan, add oil, saute shallots and garlic.

2.3, put the naked carp. Cook rice wine and vinegar along the side of the pot, make a fire, make it evaporate quickly, achieve the purpose of removing fishy smell, and add soy sauce.

2.4, add the right amount of water, the fire to boil, add salt and sugar to taste.

2.5, slow fire 10 minutes, and then set the plate.

3. Stewed tofu with yellow croaker

3. 1. Remove gills and viscera from two naked carp, wash them, cut them into strips, and mince onions and garlic for later use.

3.2. Add tofu, ginger, pepper, rice wine and water to the pot and stew for 15 minutes.

3.3. When the soup is boiled and mixed with onions, just stop the fire and set the plate.

Huangyu is another name of naked carp, a specialty of Qinghai Lake in Xining, and a national second-class protected wild animal. It belongs to the CYPRINIDAE in freshwater fish, alias "naked carp in Qinghai Lake". Naked carp is naked and basically has no scales. Body length, slightly flat, cone-shaped, obtuse and round, with big cleft, divided into upper and lower parts, horseshoe-shaped upper jaw slightly protruding, and no sharp cuticle at the outer edge of lower jaw. Lips are narrow and undeveloped, divided into left and right pieces; The posterior labial groove finally breaks, with a large interval; No need.

Exposed in vitro, there are 3-4 rows of irregular fish scales on the top and lateral line of pectoral fin tip; There are 1 rows of relatively developed large scales on both sides of anal orifice and anal fin, which extend to the top of pelvic fin, and occasionally there are traces of scales descending from pelvic fin to the center line of pectoral fin. The lateral line is vertical, and the front end of the lateral line scales degenerates into skin folds, especially in the second half. The dorsal fin has a relatively developed edge with serrated spines.

The back of the body is brown or dark red, the abdomen is yellowish or gray, and there are large and medium-sized irregular small black spots on the body. Each fin is reddish, spindle-shaped, and its head is blunt and round. The mouth develops at the front end of the head. This is unnecessary. The back is dark red or brown, and the abdomen is gray or yellowish. There are irregular dark brown soft spots on both sides of the human body, and the dorsal fin is light gray or dark red. Some bodies are pale yellow or dark green.