Everyone please follow me to Vu Dai village to the braised fish company. Maybe nowhere has the recipe of braising fish that come really complicated and fussily like in Vu Dai's village. From the step of getting ingredients to cooking steps, everything require a flexibility and determination of the cook. The type of fish that they used to make the dish is the black carp, weight at least 3.5 kg. After the fish got cleaned, remove head and tail, they marinate it with galangal, ginger, lime, pepper, onion, crab paste, salt, chili,... then put in the urea. The urea must made by Nghe An people, and the lid of the urea must come from Thanh.
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