Sour soup fish hot pot is a special food of Miao and Dong people. Xian was born in southeastern Guizhou. The sour soup used in sour soup fish is different from Chongqing pickled fish. It is made of fermented red acid with mellow sour taste and ruddy color.

Sour soup fish hot pot

First, the production of sour soup

There are two kinds of sour soup in Guizhou, one is red acid and the other is red acid.

preparation materials: jar, 4111g of red pestle, 411g of ginger, 211g of garlic, 1111g of red pepper, 91g of glutinous rice flour and 211g of rice wine; Salt 451g

Wild tomato

Wash the jar and then wipe the inner wall of the jar with white wine;

put Castanopsis kawakamii into the jar, add ginger, garlic and red pepper

sprinkle with salt, add glutinous rice flour, pour rice wine

and let it ferment naturally for 15-21 days.

When in use, just mash the soaked tomatoes, ginger and red pepper together.

Red Sour Soup

Specially, it is best to choose wild tomatoes in Xihongba, so that the sour soup made is more mellow and fragrant.

Second, hot pot making

Ingredients: a fresh catfish with beard

Seasonings: red sour soup, broth, soybean sprouts, ginger, onion, pepper, cooking wine, sugar, mountain pepper oil, lard and vegetable oil;

Seasoning dipped in water: Chili powder, pepper powder, fermented bean curd, pickled mustard tuber, salt, monosodium glutamate, sesame oil, coriander segments and chopped green onion

Preparation:

Slay and clean the fish, change the knife, cut it from the back to the abdomen, and don't cut it off, each cut is about 2 cm;

catfish

Clean soybean sprouts, cut ginger into slices and shallots into sections;

Take the pan, heat it, add lard and vegetable oil, then add ginger slices, and the garlic will burst into fragrance;

add red sour soup, and then add appropriate amount of broth to boil;

add a proper amount of salt, pepper, chicken essence, sugar and cooking wine and mix well;

blanch the soybean sprouts until they are cut off, then take them out and put them in a hot pot pot to make the bottom;

put the fish into the pot, turn to medium heat, cook and fish it into the hot pot;

after adding a little mountain pepper oil into the pot, pour it into the hot pot pot with the soup, and decorate it a little, and then serve

Fish hot pot with sour soup

Add a little pepper powder, pepper powder, fermented bean curd, pickled mustard tuber, salt, monosodium glutamate, sesame oil, coriander segments and chopped green onion to the soup in the pot to make it dip in water. The eating method is the same as that in Chongqing hot pot.

Dip in water

Sour soup fish hot pot actually became popular in Guangdong a long time ago, and it is said that it also won the gold medal of Guangzhou International Food Festival and the public's favorite food. Sour soup fish hot pot is a business card in Guizhou cuisine, and its main feature is sour, fragrant and spicy. After eating fish, you can rinse off other side dishes, which is very suitable for three or five confidants to sit around and have a big meal. In Guizhou, beef, dog meat, mutton and ribs in sour soup began to rise because of the popularity of fish hot pot in sour soup, which greatly enriched the catering market and became the locomotive of Guizhou cuisine.