According to legend, in ancient times, there lived a girl named Anna on Mount Miao Ling. She is not only beautiful, but also good at singing and dancing and making good wine. This wine has the fragrance of orchids and is as clear as a mountain spring. In Fiona Fang, hundreds of boys come to have sex. Where they come to have sex, the girl pours a bowl of wine brewed by herself, and she doesn't eat this bowl of wine if she likes it. She only felt sour and cold, but she didn't want to leave. As night falls, lusheng is ringing and folk songs are bursting. Boys call girls to meet folk songs in front of and behind the house. The girl had to sing through the fence: "sour soup, sour lang!" " Legend has it that sour soup has a long history of eating. The original sour soup was made from tail wine, and then it was turned into hot rice soup through natural fermentation and other practices. Some small restaurants outside the province also use rotten peppers from Guizhou with tomatoes, white vinegar and citric acid as "sour soup".
Types of sour soup
There are many kinds of sour soup in Guizhou, which can be divided into high sour soup, upper sour soup, second sour soup, clear sour soup and concentrated sour soup according to the quality and clarity of the soup. According to the taste of soup, there are: salty and sour soup, spicy and sour soup, spicy and sour soup, fresh and sour soup and so on. 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 and so on. For example, according to ethnic groups, there are Miao acid, Dong acid, Shui acid and Buyi acid. Among them, Miao fish sour soup, Mao spicy horn sour soup, vegetable sour soup and spicy sour soup are the most common.
White acid Traditional white acid is made by slowly fermenting rice soup in a sour soup bucket. A quick and simple white acid is to knead 300 grams of old flour used as dough into a ball, put it in a pot, add 5 kilograms of clear water, fully dissolve it, pour it into the pot, put it on the fire, stir while heating, then mix 100 grams of glutinous rice flour (as well as corn flour and soybeans) with clear water and pour it into the pot. After the soup in the pot is boiled, pour it into the jar to seal the mouth and let it stand at a slightly higher temperature for a day or two. White acid with milky white and pure sour taste can be used. Sour soup, like pickle water and brine, is preserved properly, and the more it is preserved, the more fragrant it is.
Red acid is capsicum acid, with mellow sour taste, reddish color and fragrant smell. Usually, it is washed with 5 kg of fresh wild pepper (that is, wild tomatoes can be replaced by planted tomatoes when they are not wild), put into a clean pickle jar, and then add 500 g of ginger, 250 g of garlic, 1 kg of red pepper, 500 g of refined salt and 65438+. When in use, the solid raw materials in the tank are chopped or ground into paste with a blender.
Red Oleic Acid Red Oleic acid, also known as spicy acid, is prepared by frying sour peppers (bad peppers) with oil until they see red oil, adding fresh wild peppers, stirring evenly, adding soup, decocting, removing residues and concocting. Its taste is strong and sour, and its color is bright red.
Hot sauce sour sauce acid, also known as small grinding acid, is made by grinding bright red pepper, 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. It tastes sour and sweet, and its color is bright red. When in use, it is directly prepared with water or oil.
Shrimp acid is mainly used in dushan county and Sandu County of Qiannan Buyi and Miao Autonomous Prefecture.
Shrimp fermentation is to add refined salt, white wine, sweet distiller's grains and Chili noodles to the jar. It tastes sour and mellow, and can be fried or mixed with soup when eating.
Guizhou is a multi-ethnic area, which is good at making acid and likes to eat 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 taste and is a traditional dish of Miao nationality. Miao compatriots live in the mountains, and the mountains are high and the roads are far. Almost every family has acid altars, ranging from one or two to several or even dozens. The sour soup brewed by Miao family is made from mountain spring water and self-grown fragrant glutinous rice. Unique flavor, fresh and delicious, sour soup flavor is not found in China cooking flavor.
Cooking fish in sour soup is the favorite of Guizhou people. There is a Miao folk song: "The whitest and whitest is winter snow. The sweetest thing is sugar cane. The most fragrant and beautiful thing is the sour soup fish. " Sour soup fish are found all over the southeast of Guizhou, and the better one is Ping Huang Sour soup fish, which is original and does not apply grease, which conforms to the current dietary trend. Kaili Sour Soup is the most famous. The sour soup fish in Majiang County won the special gold medal in the fine food and food culture exhibition of China Western International Expo, and the Jinding Award in China Famous Banquet. There are chili acid and red oleic acid in Qiannan Buyi and Miao Autonomous Prefecture, Xiaomo acid in Sandu County and shrimp acid in dushan county. The sour substances here are the main spices of Qiannan ethnic flavor. Hairy keratin has a mellow sour taste and a reddish and fragrant color; Red oleic acid, strong, sour and spicy, with bright red color. It is made by frying sour peppers 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 and sweet and bright red. When in use, it is directly prepared with water or oil. Dushan shrimp acid is made by mashing shrimp and rice and adding refined salt, white wine and sweet distiller's grains. Chili noodles are fermented in a jar. They are sour, mellow and have a strong bad taste. You can fry it when you eat it, or mix it with soup. Almost every Dong people who live on both sides of Rongjiang River and Jianhe River in southeastern Guizhou have a sour jar to make sour soup. Dong compatriots are used to stocking in rice fields. Every autumn harvest, they put water to catch fish, cook fish with sour soup and clear water, and use the rest to make pickled fish. Atilden) fish can be enjoyed at any time. Langde Miao Village in Leishan County, Qiandongnan Prefecture often eats "Miao's sour soup fish" with Miao's toast songs. There are no guests in other yards, but there are many guests in our yard. The guests coming from afar are coming in an endless stream, which is really lively. Fish in the water love rivers, but people in the world miss their friends. My friend, please come to our stockade and enjoy singing and dancing. "There are two kinds of sour soup fish in the aquarium, and the cooking methods are different, so the taste is different. First, take a few fish, scrape off the scales, clean them, gut them, chop them into pieces, put them in a cold water pot, add seasoning and old jar acid (it is better to use special old fish acid instead of jar acid), and cook them on the fire. This cooking method is called cold water sour soup fish. Secondly, select a number of carp in rice field in rice harvest season, only take out gallbladder from the small hole in the gills, put it in a boiling water pot with seasoning and cook it until the fish's back is broken, and you can eat it. This cooking method is called Lian Xin Soup Fish.
Sour soup fish is very popular in Guizhou restaurant in Guangzhou. It won the gold medal in Guangzhou International Food Festival and is the favorite food of the citizens. Huang Nanjing reported that "Guizhou Miaojiazhai sour soup fish is called Sichuan hot pot".
With the booming business of sour soup fish shop, sour soup dog meat, sour soup trotters, sour soup ribs and sour soup beef offal also came into being, which greatly prospered the catering market. There are sour soup fish in the streets and alleys of Guiyang.
Traditional sour soup fish
Ingredients: fresh fish 1 treaty 750g innocent sour soup 500g ginger slices 10g onion 20g linden vegetable (or green pepper, leek) 50g refined salt 20g prickly ash noodles 40g pepper 10g litsea cubeba oil 8g sesame oil 5g.
Production method:
1. After the fresh fish is fed with clean water for one day, cut a knife horizontally on the third fish scale behind the gills and take out the gallbladder; Slice the dried pepper.
2. Put the pot on the fire, pour in the sour soup, put the fish and dried peppers into the pot, then add the pepper, refined salt and Chinese cabbage and cook until the scales turn over, then take the pot out and put it in a plate, and then mix the pepper noodles, litsea cubeba oil, ginger slices, onion knots, refined salt, sesame oil and sour soup into a sauce and mix it with the fish.
Features: the juice is delicious, the meat is tender and the flavor is unique.
How to eat:
1. Dip: Scoop a proper amount of sour soup into the pot and boil it. Use fresh carp, hold the fish gills with your right thumb, cut a knife from the gills and fish with your right hand, cut off half of it, separate the knife edge with your hand, put your right index finger into the belly of the fish and take out the viscera. Put the fish into the boiling sour soup and jump a few times when the fish enters the pot. Sour soup inhaled fish belly; Soak all parts of the fish, and add proper amount of refined salt, ginger, garlic, raw pepper and fragrant fish coriander before cooking. Use pepper noodles, salt, broken ginger, chopped green onion, garlic paste, etc. Dip in juice and eat fresh fish. The fish is delicious, the soup is sour and fresh, and the sauce is spicy and fragrant.
2. Mixing food: cut the fish and cook the fish in the same way as above. Add proper amount of salt, pepper leaves, peppers and other seasonings into the sour soup, and cook the fish for about 1 hour. Put the fish in a vegetable bowl, remove the fishbone, and add pepper, salt, chopped green onion, garlic paste and tomato (the tomato is baked on the fire first, and then taken out. This fish is delicious, tender and spicy.
3. Spicy and cold fish. Miaojia sour soup fish in Leishan county is also called cold fragrant fish, fish steak pepper and Miao fish. Mix fresh vegetables such as cabbage and green vegetables with sour soup and cook them, and you can eat them.
Sour soup fish hotpot
Ingredients: live fish 1 treaty1100g spicy angular sour soup 3kg cabbage100g lettuce 60g wild vegetables 80g bean sprouts 50g tofu 80g blood curd 50g mushrooms 50g potatoes 50g garlic sprouts 30g coriander 30g.
Production method:
1. Live fish are fed with clean water 1 ~ 2 days, and fish gall is taken out from the third scale behind gills with a knife.
2. Mix pepper noodles, litsea cubeba, ginger, chopped green onion, refined salt and sour soup into soaking water.
3. Put a clean pot on the fire, boil the clear tomato sour soup, add fish, Chinese cabbage, leeks and peppers, and put the vegetables into hot food (dip them in water) when the scales are turned over.
Features: the juice is rich and fresh, the fish is fresh and tender, and the ethnic flavor is rich.
Yuanyang sour soup fish hotpot
Ingredients: 800g white sour soup1.5kg red sour soup1.5kg soybean sprouts 300g ginger slices 30g onion, 50g cooked pork slices 300g ham sausage 200g blood curd100g tofu100g mushrooms 50g cabbage 50g vermicelli. +00g litsea cubeba oil10g monosodium glutamate10g sesame oil 6g bean curd15g crisp soybean 20g black kohlrabi granules12g coriander 50g coriander powder15g chopped green onion 20g lard 50g refined oil.
Production method:
1. Clean the slaughtered fresh fish and cut the fish into 5 sections from back to abdomen with a knife; Wash the bean sprouts.
2. Heat lard and refined oil in a clean pot over medium heat, stir-fry ginger slices, onion slices and onion slices, add the bottom of white sour soup, add fish bone soup until the sour taste overflows, put bean sprouts in the pot, add fish, add refined salt, pepper, cooking wine and sugar, cook the fish pieces over medium heat, add wood ginger oil and put them in the pot. Heat another pot with melted lard and refined oil over medium fire, stir-fry ginger slices, onion slices and onion knots, add red sour soup base and clear soup, cook until the sour taste overflows, put bean sprouts into the pot, add fish, add refined salt, pepper, cooking wine and sugar, cook the fish pieces over medium fire, drop litsea cubeba oil and put them into the pot. Put the coriander festival separately, bring the fire and serve with the side dishes.
3. Mix a little salt, pepper noodles, pepper noodles, monosodium glutamate, litsea cubeba oil, sesame oil, tofu, crisp soybeans, black kohlrabi granules, tofu, coriander, chopped coriander and chopped green onion with the soup in the pot to make it dip in water, so that the fish pieces in the pot can be dipped.
Production key:
1. Sour soup must be made in strict accordance with the requirements. You can't make sour soup with rotten peppers, tomatoes, white vinegar and citric acid like some people in the market who don't know how to make sour soup, especially in other places. This sour soup not only has no strong sour taste, but also has a spicy taste. The more you eat it, the more sour it becomes. Even boiled tofu will taste old and tender.
2. Raw materials should be fresh to highlight the purity and characteristics of sour soup.