Guizhou fish in sour soup
| Red sour soup 200 grams | Qingjiang Fish one piece |
| Tomatoes one | Ginger piece |
| Garlic 3 petals | Mujiangzi 20 capsules |
| Chaotian pepper 5 | Soybean sprouts a handful |
| Enoki mushroom a handful | Green garlic 2 roots |
| Soup Bao piece | White pepper A little |
| White sugar a spoonful | Light soy sauce a spoonful |
Step 1
I brought red sour soup back from Guizhou. It is called red sour soup and is actually very thick. It is pure tomato puree that has not been diluted after fermentation. The ingredient list is tomatoes, salt, glutinous rice, and wine. It's very sour, but the acidity is strong, not as sharp as white vinegar. So adjust how much red sour soup you put in according to your own taste. I like sour soup very much, so I can put a full rice bowl or half a bowl. In addition, prepare a tomato, a piece of ginger, a few cloves of garlic, a few chili peppers, and two green garlic stalks. There are more than 20 wood ginger seeds. This was given to me when I bought red sour soup. It has a unique fragrance and looks like peppercorns. It is best to have this, but forget it if you don’t have it.
Step 2
Slice the tomatoes. If you don’t have red sour soup, you can use two more tomatoes, peel and dice them. Chop other ingredients. Mujiangzi needs to be crushed with a knife to break the wall. The fragrance can come out, and you can also use wood ginger seed oil.
Step 3
Guizhou's sour fish soup is heated and served in a soup pot. In addition to the bean sprouts on the bottom, you can also rinse a lot of light ingredients such as vegetables, potato slices, white radish, and tofu after eating the fish.
Step 4
It seems that the most authentic fish in sour soup uses carp raised in rice fields, but more often it is Qingjiang fish. This kind of fish is soft and tender without spines. I also used Qingjiang fish, yellow spicy diced can also be used, but it has not been used in this Guizhou dish. grass carp.
Step 5
Cut the back of the Qingjiang fish several times and connect the abdomen. Or you can cut it into sections or fillet it directly.
Step 6
Heat two tablespoons of oil in the pot, add ginger, garlic and chili and sauté until fragrant. If there is no red and sour soup, add diced tomatoes at this time and stir-fry over low heat to form tomato sauce.
Step 7
If there is red sour soup, add a bowl of red sour soup and stir-fry for two minutes.
Step 8
Add tomato slices, half a pot of water, and wood ginger seeds. At the end of the broth, I didn’t make bone broth. I added a piece of soup stock. You can also add chicken essence. Scoop some sour soup to taste. I added a spoonful of sugar, a little white pepper, and a spoonful of light soy sauce to create a more suitable taste. Bring to a boil and simmer for twenty minutes. Let the ingredients absorb the flavor.
Step 9
Add Qingjiang fish, bring to a boil over high heat, then turn to low heat and simmer for ten minutes. The fish will be cooked in ten minutes, but it tastes better if it is simmered longer. I simmered it for half an hour.
Step 10
bean sproutsBoil the enoki mushrooms in a separate pot, add the fish in sour soup before serving, and sprinkle with green garlic.
Step 11
The spicy and sour fish in sour soup is ready. It is very refreshing and appetizing. The fish meat is tender and the bean sprouts are crisp. After eating the fish, you can rinse other vegetables.
Step 12
I made two kinds of dipping dishes, both of which I carried all the way back from Guizhou. This kind of prepared chili noodles from Guizhou is very fragrant and is very delicious when dipped into grilled tofu and fish. The other one is garlic chili, plus coriander, it is also very delicious. Guizhou sour soup fish cooking techniques
