Traditional sour soup fish
Raw materials:
Fresh fish 1 strip (about 750g), innocent sour soup 500g, ginger slices 10g, onion 20g, linden (or green pepper and leek) 50g, refined salt 20g, pepper noodles 40g, pepper 10g, and ebony.
Production method:
① After the fresh fish is fed with clean water for one day, cut a knife horizontally at the third fish scale behind the gill and take out the gallbladder; Slice the dried pepper.
(2) Put the pot on the fire, pour the sour soup, put the fish and dried Chili into the pot, then add the pepper, refined salt and Broussonetia papyrifera 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, scallion, refined salt, sesame oil and sour soup into purple juice to eat with the fish.
Features:
The juice is thick and delicious, the meat is tender and the flavor is unique.
How to eat:
① Dip in food: Scoop a proper amount of sour soup into the pot and boil it. Use fresh carp, hold the gills with your right thumb, and cut a knife of fish from the gills with your right hand and break it in half. Hands out of the knife, right index finger into the fish's stomach, take out the internal organs. Put the fish in the boiling sour soup, and the fish will jump a few times as soon as it 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: cutting fish and cooking fish are the same as above. Add proper amount of salt, pepper leaves, pepper noodles and other seasonings to the sour soup, and cook the fish for about 1 hour. Put the fish in a vegetable bowl, remove the fishbone, and add Chili noodles, salt, chopped green onion, garlic paste and tomato (the tomato is baked on the fire first to remove its flavor. 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
Raw materials:
2 fresh fish (800g per contract), white sour soup 1.5kg, red sour soup 1.5kg, bean sprouts 300g, ginger slices 30g, onion slices 50g, cooked pork slices 300g, ham sausage 200g, blood curd 100g. White sugar 10g, pepper noodles 10g, litsea cubeba oil 10g, monosodium glutamate 10g, sesame oil 6g, tofu 15g, crisp soybean 20g, black kohlrabi granules 12g, and coriander.
Production method:
(1) Wash the slaughtered fresh fish and cut the fish into 5 sections from back to abdomen with a knife; Wash the bean sprouts.
(2) Put lard and refined oil into a clean pot and heat it over medium heat, add ginger slices, onion slices and onion slices and stir-fry until fragrant, add white sour soup, add fish bone soup and cook until sour and fragrant, put soybean sprouts into the pot, add fish, add refined salt, pepper, cooking wine and sugar, cook fish pieces over medium heat, and add wood ginger oil into 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.