Braised fish is a traditional dish with the breath of the misty plain countryside, processed by the people of Vu Dai village, Hoa Hau commune (central Ly Nhan, Ha Nam province), with their own secret handed down through many generations.
In order to make a pot of braised fish with bold hometown flavor, the Vu Dai people must have their own secret to making spices, adding seasoning during the sophisticated process of stocking fish. Even while simmering fish, the firewood is carefully adjusted with different heat levels, especially the fish simmering firewood only used for one type of longan.
The pot of braised fish must be cooked for 12 hours continuously with low heat; when the cooking time is over, the fish pot is put on the stove, and the fan is turned on constantly until it is completely cooled to firm up the fish meat. After all, the fish will turn dark brown and fragrant, with sweet meat, and soft bones; when eating, you do not have to waste any part.
Images source: VNE, Thanh niên, Người đưa tin.
