Braised fish is easy to cook and the raw materials are easy to find. The main ingredient is of course fish. Keep it in a pool or fish it in a lake or river. Seasonings include galangal, citronella, pepper, lemon juice and other ingredients grown in the yard.
Scale the fish, wash it, cut it into three fingers and put it in the pot. Galangal is cut into thin slices; Mashing and chopping citronella; Mix it with lemon juice, fish sauce, sugar and salt to marinate the fish. After its taste penetrates into the fish, add water and start cooking.
Cooked braised fish fillets are brownish yellow, soft but not broken, with the fragrance of galangal and citronella, and the taste is fat but not greasy. Braised dried fish is eaten cold, which goes well with hot rice. This is a dish full of Vietnamese rural flavor, but because of this, the raw materials that Vietnam can find are not easy to find abroad.
In the past, braised dried fish was just a common dish for rural families. When villagers catch fish, they can stew it for a while and keep it for a few days. However, braised dried fish has gradually become an expensive specialty because of its special taste.
In Vietnam, Dahuang Village in Liren County and Houxiang, Henan Province is famous for cooking dried braised fish. The braised dried fish products in this village are not only supplied to the domestic market, but also sold abroad. Every twelfth lunar month, the villagers in Dahuang Village begin to cook braised fish and sell them during the Spring Festival. At this time, the stoves of every household in the village are burning day and night. When this batch is ready, the next batch will be ready.
The price of braised fish in casserole is 400,000 VND, and that in cauldron can reach 1 10,000. The number of subscribers is increasing year by year. At present, the braised dried fish products in Dahuang Village are sold to Hanoi, Ho Chi Minh City and some central provinces and cities, and exported to Poland, Russia, Germany, the United States and other places.
According to the secret recipe of braised dried fish introduced by the villagers in Dahuang Village, the fish should weigh at least three kilograms. Pots should be casserole, soaked in boiling water before use to remove odor. Cook fish with sparerib soup. Wood for the fire. The firewood is longan tree. This kind of wood is strong enough to cook fish bones. In addition, longan wood can also remove the odor of clay pots.
A pot of fish needs to be cooked for at least 16 hours, or even 24 hours. The temperature should be well controlled, neither too big nor too small. When cooking fish, someone should watch the fire and add water at any time to prevent burning. Every member of Dahuang Village should take turns to guard. Some families with few people even have to cook all night.
However, the special taste of braised fish in Dahuangcun depends on the seasoning. The same seasoning as above, the villagers in this village have their own unique modulation and pickling methods, and the taste is naturally different.
Relying on the local specialty-dried braised fish, many families in this village can earn hundreds of millions of Vietnamese dong in a Spring Festival, and many workers have jobs with stable income.
The villagers in Dahuang Village became rich by a very simple folk dish in rural Vietnam.