2. Wash the rice, add water 1000 ml and cook it into porridge for later use;

3. Mix 50g of flour with 100 ml of water, boil the remaining 400 ml of water, and pour in flour water to make paste;

4. Prepare a clean, oil-free and water-free bottle or jar (large capacity) and filter out the porridge as long as the rice soup and noodle soup are mixed when the temperature drops to 50 degrees, and the two soups are sealed when the temperature drops to 30 degrees. The most important thing is fermentation, the temperature is preferably between 28-30 degrees, dry in the dark, and open the altar after 7 days of fermentation. Sour and sweet will succeed, otherwise it will fail! The fermentation process is not easy to open the can, the container must be oil-free and water-free, and the fermentation does not add any seasoning. If the fermentation is successful, add tender ginger, garlic and tomato, cut into large pieces, put them in a jar and continue fermentation for 20 days. After 20 days, if the jar has the smell of garlic fermentation and sour taste, it will succeed, and if it has the smell of corruption or rancidity, it will fail.

5. Fermented sour soup contains 200ml authentic Guizhou sour soup, with fermented garlic, tomato, tender ginger and fermented bad pepper 100g. 300 grams of red sour soup can cook about 3 pounds of fish, meat and so on! For a dose! Do not serve more than 50% of the original sour soup every time, and keep it after use. After the cooked rice soup is cooled to 50 degrees, it should be added to the original sour soup, because there are lactic acid bacteria in the sour soup, and the rice soup above 50 degrees will kill the lactic acid bacteria, so that the soup can no longer be used! Guizhou Sour Soup is sour, rich in flavor and particularly appetizing.