Braised mandarin fish in vinegar

The representative work of Mr. Ding Wangu, the master of Huaiyang, a vinegar-baked mandarin fish. Siniperca chuatsi has the flavor of jam, sweet and sour taste, crisp bones and fluffy meat. It is vivid to string and fast to run, with demonstration color. By using the instantaneous superposition of "pot red-oil spilled-juice", the juice is churned and poured on the hot fish, so that the marinade quickly penetrates, the vinegar is full of fragrance, and the fish and bones are all delicious.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)