How to cook braised fish in single stream, the common practice of braised fish in single stream

Liu Du, a historic town in Jinghai County, Tianjin, is famous at home and abroad for producing "Liu Du Mature Vinegar" with excellent flavor. This kind of vinegar was founded in Yongle period of Ming Dynasty, and it was very famous in the early years of Kangxi in Qing Dynasty. Tribute to the imperial court over the years, together with Shanxi mature vinegar and Zhenjiang balsamic vinegar, is called "the three famous vinegars in China". "Liu Du Braised Fish" is a traditional local cold dish. It is made of local crucian carp, cooked with spices such as "Liu Du mature vinegar", and it is red in color, sweet and sour, and aged for three years. Stew for up to 4 hours. Therefore, the finished product is not only loose and rotten fish, but also extremely fresh and tender bone spurs, which are rich in essential amino acids and various trace elements. Its color is sauce red, it tastes sweet and sour, slightly salty and has a long aftertaste, which can stimulate appetite and relieve boredom. Xian Yi, regardless of age, is the best seasoning. The raw material is 10 fresh crucian carp (about 650g tail). Seasoning: onion 15g, ginger 5g, garlic 10g, star anise 4, refined salt 1g, monosodium glutamate 1g, sugar 45g, Shaoxing wine 15g, soy sauce 20g, mature vinegar 25g and broth 6544. Production process 1) Carassius auratus descaling, laparotomy, evisceration, cleaning and draining. (2) Put the pot on the fire, inject peanut oil and burn it to 60% to 70% heat, fry the fish until golden brown, and pour it into a colander to drain the oil. Leave the remaining oil (15g) in the original pot, simmer to 70% heat, add star anise, onion, ginger and garlic to saute, cook Shao wine, soy sauce and vinegar, add broth, put fish in the pot and add refined salt and sugar. After the soup is boiled, add monosodium glutamate and simmer for about 4 hours.