1) mandarin fish in chilli sauce
干烧鳜鱼
2) Fried mandarin fish
干煎鳜鱼
3) mandarin fish
鳜鱼
1.
Lead content in the monogenean, Ancyrocephalus mogurndae and in different organs of its host, the mandarin fish, Siniperca chuatsi;
河鲈锚首吸虫及其宿主鳜鱼组织器官中铅含量的比较
2.
Change of digestive enzyme activities in intestinal canal of domesticated mandarin fish.;
不同驯食方式对鳜鱼胃肠道消化酶活性的影响
3.
Research on industrial chemistry parameter of the Anhui famous cuisine "salt fresh mandarin fish"
安徽名菜“腌鲜鳜鱼”化学工艺参数研究
4) Siniperca chuatsi
鳜鱼
1.
Isolation and characterization of microsatellite loci from Siniperca chuatsi;
FIASCO法筛选鳜鱼微卫星标记
2.
The influence of Pseudomonas.sp on blood indices of Siniperca chuatsi;
假单胞菌对鳜鱼血液指标的影响
5) mandarinfish
鳜鱼
1.
Study of the Qiupuriver Mandarinfishes with Isozyme and Rapd Markers;
秋浦河鳜鱼的同工酶和RAPD研究
2.
The histology and histochemistry of ovaries in sexually matured female mandarinfish,Siniperca chuatsi,in Bao an Lake.
对保安湖性成熟雌性鳜鱼卵巢进行了组织和组织化学研究。
3.
The histology of pituitary gland from sexually matured female mandarinfish was studied.
对性成熟雌性鳜鱼的脑垂体进行了组织学研究。
6) Chinese perch
鳜鱼
1.
The full-length cDNA sequences of uncoupling protein 2 (UCP2) have been cloned from Chinese perch (Siniperca chuatsi) and silver carp (Hypophthalmichthys molitrix).
根据脊椎动物解偶联蛋白2(uncoupling protein 2，UCP2)氨基酸序列的保守区域，设计简并引物，以鳜鱼、鲢鱼肝脏cDNA为模板，通过RT-PCR扩增UCP2cDNA核心序列。
2.
The full-length neuropeptide Y (NPY) cDNA of Chinese perch, Siniperca chuatsi, was 704 bp in length, and contained a 300 bp open reading frame encoding an prepro-NPY with 99 amino acids.
鳜鱼(Chinese perch,Siniperca chuatsi)俗称鳜花鱼、季花鱼、桂花鱼、桂鱼、鯚鱼,属鲈形目,鮨科,鳜亚科,鳜属(Basilewsky)。
补充资料：干烧鳜鱼
【菜名】 干烧鳜鱼
【所属菜系】 韩国
【特点】 色泽金黄，口味鲜辣，鳜鱼细嫩
【原料】
鳜鱼1条（约1000克），大酱100克，豆油150克，料酒50克，精盐2克，酱油1克，醋2克，白糖5克，胡椒面2克，辣椒面2克，辣椒油5克，葱5克，淀粉5克，姜5克。
【制作过程】
1、将鱼云鳞、鳃和内脏，洗涤净，在鱼身两侧斜剞数刀，抹匀料酒15克、酱油、大葱云皮，洗净；生姜云皮，洗净，均切开。 2、炒锅烧热，倒入100克豆油，烧五成热时，将鱼放入锅内，煎黄后，翻煎另一面，煎好衙捞出，锅内再加50克豆油，放进葱片、姜片煸炒一下，加上大酱、煸炒几下，烹入35克料酒，加入盐、糖、味精、胡椒面和50毫升清水，再将鱼下锅，沸后再烧25分钟，待汁收干时，用淀粉勾芡，加上醋、辣椒油、即可。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条