Introduction of duck and fish in casserole

Duck and fish in casserole is a traditional dish of Han nationality in Ya 'an, Sichuan, which is salty and delicious. Often used for banquets, ending with "Taiwanese drama". In recent years, it has been changed to the first course of diners' banquet. After sitting in the casserole, it still keeps boiling, fresh and fragrant, the fish is tender and the soup is fresh, and the nutrition is rich, which makes the foodies miss Yu Cheng Ya 'an for life and unforgettable. An important edible fish in Zhougong River in Ya 'an, whose scientific name is Schizothorax, is also called Jiayu. In ancient times, I ordered some C fish. It has the characteristics of more meat, less thorns and tender quality, and is the best raw material for cooking fresh fish in Sichuan. Du Fu, a great poet in the Tang Dynasty, said, "Fish knows the origin of point C, but wine need not be hidden." He praised the beauty of elegant fish.