Sour soup delicious food is hot and sour soup. There is a famous saying in Qiandongnan Miao and Dong Autonomous Prefecture: "Don't eat sour for three days, walk to salvage, and then jump up." . Sour soup fish is very popular in counties and cities of Qiandongnan Prefecture and people of all ethnic groups, especially in Kaili Autonomous Prefecture, so it is collectively called Kaili sour soup fish. Now I'd like to share with you a recipe of Guizhou Kaili Sour Fish Soup. Accessories: ginger, garlic, Mu Zi, beans, bean sprouts, onions, leeks, thick soup packets, white pepper and soy sauce. Production method: Slice tomatoes. If there is no red sour soup, then put two tomatoes, peel them and cut them into pieces. Other chopped Mu Zi will press out the wall and aroma with a knife, or you can use wood oil.

The state sour fish soup is heated, not a soup pot. In addition to bean sprouts spread at the bottom, you can also brush a lot of vegetables after eating fish, such as French fries, white radish, tofu and other light vegetables. The most authentic sour soup fish may be carp raised in rice fields, but most of them are Qingjiang fish. This kind of fish is tender and has no thorns, and diced yellow pepper is ok, but I have never seen grass carp. Cut the back of Qingjiang fish several times, connect the abdomen, or cut it directly into sections and then cut it into pieces. Heat a wok, add two tablespoons of oil, add ginger, garlic and pepper until the fragrance is overflowing and there is no sour red soup, then add diced tomatoes and stir-fry tomato sauce over low heat. Add a bowl of sour soup and fry for 2 minutes.

Add tomato slices, half a pot of water and ginger seeds. I have stock. Finally, I use thick soup or chicken essence instead of bone soup. Add a tablespoon of sugar, a little white pepper and a tablespoon of soy sauce. Simmer for 20 minutes, then add seasoning. Add Qingjiang fish, bring to a boil, and then simmer 10 minutes. It can be cooked in about 10 minutes, but it would be better if you let it stew for a longer time. You can stew for 25 minutes or something. Prepare a clean oil-free jar or jar (large capacity), filter the porridge and add only rice soup until the temperature of rice soup and noodle soup drops to 50 degrees, and mix them together, and the temperature of the two soups drops to 30 degrees.

The most important thing is fermentation, and the temperature is preferably between 28 and 30 degrees. After 7 days of fermentation, if the sour taste is successful, otherwise it will fail! It is not easy to open the can during fermentation, the container must be oil-free and water-free, and no seasoning is added during fermentation. If the fermentation is successful, add fresh ginger, garlic and tomatoes, cut into pieces, throw them into the jar and continue fermentation for 20 days. After 20 days, the altar was successfully opened. If it smells rotten or sour, it is failure!