Sour soup fish is a local and unique delicacy of Guizhou, which is sour, fresh, and spicy, and has a strong appetite.The recipe for sour soup fish generally includes local specially made vinegar.ChiliAnd some nutritious Chinese herbs, then cook with tomatoes to make natural sour soup, and then put the cleaned fish into the sour soup to cook.In addition, Sichuan learned from the sour soup fish recipe of the Miao people, and invented sour soup fish.Hot potis also very delicious.

The recipe for Miao sour soup fish

Ingredients

Carp1 piece (about 1000 grams), 1000 grams of sour soup,YellowBean sprouts20 grams, appropriate amount of chili peppers.5 grams of chili powder, woodGingerOil 3 grams, 3 grams of ginger minced, 5 grams of salt, 8 grams of scallion minced, appropriate amount of fragrant oil.

Method

1. Gut and clean the carp, remove scales and internal organs, and cut into large pieces.

2. Place the pot on the stove, add sour soup and boil, then put the fish pieces into the pot and cook for 15 minutes, and then add washedYellowBean sprouts, and cook for another 5 minutes, and then put it into a bowl.

3. Mix chili powder, wood ginger oil, ginger minced, scallion minced, salt, fragrant oil and sour soup, pour into the fish bowl, and sprinkle with chili peppers to eat.

How to make sour soup fish delicious?

Sour soup is made by fermenting boiled rice water, and good quality sour soup should be white.Clear sour soup is sour and fragrant, but the aroma is slightly worse, and adding it withTomatoCooked red sour soup, the taste is even more perfect.If you add more yellow bean sprouts, smallBamboo shootsand wild scallions, the flavor will be more unique.

Sour soup fish hot pot

Sour soup fish hot pot is a new variety of Sichuan hot pot, which is inspired by the famous Guizhou dish "sour soup fish".Simply use the sour soup as a hot pot soup, and add ingredients such as dried chilies and vinegar to cook.

Ingredients (for 5 people)

500 grams of fresh fish, water-cooked squid, water-cooked kelpEach 250 grams,Lunch meat,TofuSkin 200 grams, yellow bean sprouts,Oyster mushroomsEach 150 grams,LargeWhite cabbage100 grams.2500 grams of sour soup,Pork lard150 grams, scallion 50 grams, ginger 50 grams, dried chilies 15 grams, vinegar 20 grams, 5 grams of salt,Sugar8 grams,White pepper5 grams, 30 grams of cooking wine,Sweet potato flour50 grams of juice.Method1. Place the fresh fish into a bowl and add a little water starch, salt and flavor.

Water-cooked squid, water-cooked kelp cut into pieces.

Cut the lunch meat into slices.Cut the tofu into pieces.Wash and drain the yellow bean sprouts.Peel and tear the oyster mushrooms, wash and drain.Wash and cut the large white cabbage.All the above ingredients are placed in separate bowls and arranged around the hot pot.2. Place the pot on the stove, add pork lard to heat, then add scallions and ginger to fry, add dried chilies and vinegar to stir fry, add salt, sugar, white pepper, cooking wine and sweet potato flour, cook until boiling, remove foam, pour into the hot pot and cook.3. Mix fragrant oil, salt, sugar, white pepper and parsley powder, and use one for each person.3. Mix fragrant oil, salt, sugar, white pepper and parsley powder, and use one for each person.

Sour soup recipe

Sour soup can be made fromGreen vegetables

as raw material, after soaking with warm water or rice water, it will ferment and make juice.

Taro-flavored fishIngredients500 grams of fresh grass carp, 40 grams of taro,

Peanut

15 grams of rice, 1

Eggegg, sourPickled chiliesDried chilies, minced garlic, 10 grams of each, salt, scallion,Sichuan peppercornsWet starch, ginger, 5 grams of each, salad oil 50 grams, appropriate amount of clear soup.Method1. Place the fresh grass carp meat into a bowl and add a little water starch, salt and flavor.Chop the grass carp head into pieces.Chop the grass carp bones into pieces.2. Place the minced ginger and scallion in a bowl, after repeatedly rubbing and squeezing out the juice, pour it over the fish meat, add salt and wet starch, mix well, and marinate for a while.

3. Heat salad oil in the pot, add minced garlic, Sichuan peppercorns and dried chilies to fry fragrant, add taro, pickled chilies to stir fry, add clear soup to cook, then add grass carp head and bones, cook over high heat for 5 minutes, remove the foam, add cooking wine, salt, add peanuts and fish meat, cook over medium heat.

Wash and cut the grass carp into pieces, arrange on plates.The fish headCut open, chop the fish bones into pieces.

Put ginger and scallion in a bowl, add cooking wine and knead repeatedly, then squeeze out the juice, pour over the fish pieces, add salt and wet flour, mix well.

Heat salad oil in a pot, add minced garlic, peppercorns and dried chili, stir-fry with yam and sauerkraut, add clear soup, boil, then add the fish head and bones, cook over high heat for 5 minutes, remove foam, add cooking wine and salt, add peanuts and fish pieces, cook over medium heat until cooked, sprinkle with pepper.