raw materials:

main ingredients: catfish and sour soup

auxiliary materials: dried bamboo shoots, bean sprouts, shredded sauerkraut and green garlic leaves

seasoning: salt, ginger, pepper and chicken essence

[ Edit this paragraph] Practice:

1. Wash catfish into pieces, wash bean sprouts, and wash onions and ginger.

2. put the sour soup into the pan, and then pour the shredded bamboo shoots, ginger slices, bean sprouts, shredded sauerkraut, catfish pieces, onion slices, green garlic leaves, a little salt, pepper and chicken essence into the pan and stew for 11 minutes.

[ Edit this paragraph] Features:

Delicious and fragrant.

[ Edit this paragraph] Tip:

Catfish is sweet and warm in nature, and has the effects of tonifying deficiency, promoting lactation, inducing diuresis and stopping dysentery. Catfish is suitable for braising.

[ Edit this paragraph] Tips:

Fish in sour soup, a unique food of Miao nationality, is delicious in sour taste and full of spicy energy, which makes people appetite. Generally, the specialty rotten pepper and many local nutritious Chinese herbal medicines are added first, and the natural sour soup is cooked by tomato acid, and then the cleaned live fish is cooked in the pot. Sour soup is made from boiled rice swill, and the best sour soup should be white. The clear sour soup tastes sour and fragrant, but the mellow taste is slightly worse. In addition, the red sour soup brewed with tomatoes is more perfect. If you add some soybean sprouts, small bamboo shoots and wild onions as accessories, the flavor will be more unique.

[ Edit this paragraph] History

When it comes to fish in sour soup, you can't help mentioning sour soup. You can't go to Guizhou without eating fish in sour soup.

According to legend, in ancient times, there lived a girl named Ana on the mountain of Miao Ling. She was not only beautiful, but also good at singing and dancing, and she could brew fine wine. The wine had the fragrance of orchid and was as clear as a mountain spring. In Fiona Fang, hundreds of boys come to make love. Where they come to make love, the girl pours a bowl of wine brewed by herself, and the favorite doesn't eat this bowl of wine. She only feels that it tastes very sour and her heart is cold, but she doesn't want to leave. When night approaches, the lusheng is long and folk songs are bursting, and the boys call the girl to meet with folk songs in front of and behind the house. The girl has to sing through the fence: "Sour soup, sour lang!" The legend shows that sour soup has a long history of eating. The original sour soup was made from the tail wine after brewing, and then it was changed to hot rice soup through natural fermentation and many other practices. Some small restaurants outside the province also used Guizhou's bad pepper combined with tomatoes, white vinegar and citric acid to make "sour soup".

[ Edit this paragraph] Types of Sour Soups

There are many kinds of Sour Soups in Guizhou. According to the quality and clarity of soups, there are high sour soups, upper sour soups, second sour soups, clear sour soups and concentrated sour soups. According to the taste of soup, there are: salty and sour soup, spicy and sour soup, spicy and sour soup, fresh and sour soup, etc. According to the raw materials of the soup, there are also: chicken sour soup, fish sour soup, shrimp sour soup, meat sour soup, egg sour soup, tofu sour soup, hairy horn sour soup, vegetable sour soup, etc. For example, according to ethnic groups, there are Miao acid, Dong acid, Shui acid and Buyi acid. Among them, Miao's fish sour soup, hairy spicy horn sour soup, vegetable sour soup and spicy sour soup are the most common.

white acid The traditional white acid is made by slowly fermenting rice soup in an acid soup bucket. The quick and simple white acid is that 311 grams of old flour, which is used as dough, is kneaded and put into a pot, and 5 kilograms of clear water is added. After it is fully dissolved, it is poured into a pot and set on fire. While heating, it is stirred. Then, 111 grams of glutinous rice flour (also corn flour and yellow bean's) is mixed with clear water and poured into the pot. After the soup in the pot is boiled, pour it into the jar and seal the mouth, and let it stand at a slightly higher temperature for a day or two. White acid with milky white color and pure sour taste can be used. Sour soup, like kimchi water and brine, is preserved properly, and the more it is preserved, the more fragrant it is.

red acid is chili acid, which is mellow in sour taste, reddish in color and fragrant. Usually, it is washed with 5 kilograms of fresh wild chili (that is, wild tomatoes can be replaced by planted tomatoes when there is no wild), put into a clean pickle jar, and then add 511 grams of ginger, 251 grams of garlic, 1 kilograms of red pepper, 511 grams of refined salt, 111 grams of glutinous rice flour and 251 grams. When in use, the solid raw materials in the jar are chopped or ground into paste with a blender.

red oleic acid red oleic acid, also known as spicy acid, is made by frying sour peppers (bad peppers) with oil until they see red oil, then adding fresh wild chilli horn, frying well, adding soup, decocting, removing residues and concocting. Its taste is thick and sour and mellow, and its color is bright red.

Hot sauce and sour sauce acid, also known as small grinding acid, are made by grinding bright red peppers, fish and glutinous rice into paste with a stone mill, adding a small amount of refined salt and sweet wine into the jar for fermentation. The taste is sour and fragrant, and the color is bright red. When in use, it is prepared directly with water or by pouring oil.

Shrimp sour shrimp acid is mainly found in dushan county, sandu county and other places in Qiannan Buyi and Miao Autonomous Prefecture. It is made by adding refined salt, white wine, sweet distiller's grains and capsicum noodles to the jar for fermentation. It tastes sour, fragrant and mellow, and has a strong bad smell. It can be prepared by frying in oil or adding soup when eating.

Guizhou is a multi-ethnic region, which is good at making acid and likes eating sour food. There is a folk song: "if you don't eat sour for three days, you will jump when you walk." Sour soup has the effect of appetizing and strengthening the spleen. Among many sour soups in Guizhou, Miao sour soup is the most famous, which is unique in that it is rich in sour flavor and is a traditional dish of Miao nationality. Miao compatriots live in the mountains, the mountains are high and the roads are far. Almost every family has acid altars, with one or two less, several more or even dozens. The sour soup brewed by Miao family is made from mountain spring water and self-grown fragrant glutinous rice. It has a unique flavor, fresh and delicious, and the flavor of sour soup is not found in Chinese cooking flavor.

Cooking fish dishes with sour soup is the favorite of Guizhou people. There is a Miao folk song: "The whitest and whitest is the winter snow. The sweetest and sweetest is sugar cane. The most fragrant and beautiful thing is the sour soup fish. " Sour soup fish is found in all parts of southeastern Guizhou, and the better one is Ping Huang Sour soup fish, which is original and does not apply grease, which conforms to the current diet trend. Kaili Sour Soup is the most famous, and the sour soup fish in Majiang County has won the special gold medal of the China Western International Expo Fine Cuisine and Food Culture Exhibition and the Golden Ding Award of the China Famous Banquet. There are chili acid and red oleic acid in Qiannan Buyi and Miao Autonomous Prefecture, small grinding acid in sandu county, shrimp acid in dushan county, etc. The sour substances here are the main seasonings of Qiannan ethnic flavor. The sour taste of hairy horny acid is mellow, and the color is reddish and fragrant; Red oil is sour, thick, sour and spicy, with bright red color. It is made by frying sour peppers with oil until they see red oil and adding soup. Small grinding acid is made by grinding bright red pepper into paste with a stone mill, adding a small amount of refined salt and sweet wine into the jar for fermentation. It tastes sour, fragrant and sweet, and its color is bright red. When it is used, it is prepared directly with water or by pouring oil. Dushan shrimp acid is prepared by mashing shrimp and rice and adding refined salt, white wine and sweet distiller's grains. Capsicum noodles are fermented in the jar. They are sour, fragrant and mellow, and have a strong bad flavor. When eaten, they can be fried in oil or mixed with soup. Almost every Dong people living along the banks of Rongjiang River and Jianhe River in southeastern Guizhou have acid jars to make sour soup. Dong compatriots are used to stocking & in rice fields. Every autumn harvest, they release water to catch fish, cook fish in sour soup and clean water, and the leftovers are used to make pickled fish. atilde; N) Fish can be enjoyed at any time. Miao Village, Langde, Leishan County, southeastern Guizhou, often eats "Miao's sour soup fish" with Miao's toast song. There are no guests in other stockyards, but there are many guests in our stockyards. The guests from afar keep coming, and it's really lively. Fish in the water love rivers, but people in the world miss friends. My friend, please come to our stockade and have fun singing and dancing. " There are two kinds of sour soup fish in Shui nationality, and their cooking methods are different, so their flavors are different. First, take a few fish, scrape the scales, clean them, gut them, chop them into lumps, put them in a cold water pot, add seasoning and old jar acid (if it is better to use special old fish acid instead of jar acid), and boil them on the fire. This cooking method is called cold water sour soup fish. Secondly, a number of carp in rice fields in rice harvest season are selected, and the gall bladder is only taken out from a small hole on the gills, and cooked in a boiling water pot with seasoning until the fish's back is bursting, so it can be eaten. This cooking method is called Lianxin Soup Fish.

Sour soup fish is very popular in Guizhou restaurant in Guangzhou, and has won the gold medal in Guangzhou International Food Festival and the public's favorite food. There was a report in Nanjing Huang that "Guizhou Miaojiazhai sour soup fish is called Sichuan hot pot".

With the booming business of sour soup fish shops, sour soup dog meat, sour soup pig's feet, sour soup ribs, sour soup beef offal and so on also emerged, which greatly prospered the catering market. There are sour soup fish in the streets and alleys of Guiyang.