Red sour soup is a traditional food of Miao nationality. It is said that the ingredients are tomatoes and peppers, litsea cubeba and rice soup, salt and white wine, which are naturally fermented. Lactic acid bacteria are abundant. Some people say that a bowl of acid a day makes you strong and climbs mountains. Because the fermentation process will produce a large number of lactic acid bacteria, acetic acid bacteria, yeast, citric acid and other organic acids and mineral nutrients such as calcium, phosphorus and iron. Among them, lactic acid content is the highest, which has the functions of invigorating stomach, refreshing mind, maintaining acid-base balance, clearing away heat and toxic materials and stimulating appetite.
This sour soup bass is stewed with red sour soup brought by Guizhou. Pour out a small bowl to make fish and stew. Naturally brewed acid, as long as you smell it, will make people's appetite open, and it is not irritating to eat, and it is mellow and soft.
Sour soup bass
Material: 1 bass.
Ingredients: 8 dried peppers, shallots 1 root, 4 slices of ginger, 200g of red sour soup, salt 1 spoon, beer 1 big pot.
Practice: After washing the perch, cut it with a flower knife and then wrap it with a layer of dry flour on both sides.
When the oil in the pan is hot, add the perch and fry it on low heat. When you see the edge of the fish turn brown, gently turn the fish over and fry the other side.
Add pepper, chopped green onion and shredded ginger into the base oil and stir-fry until it is sour.
Then add a big can of beer, add the fried perch, add salt and mix well, bring to a boil with high fire, and simmer with low fire until the soup is thick.
Tip: red sour soup must be fried first, and then cooked with beer. It will taste better if some fermented flavor is removed. After cooking for a long time, the soup becomes thicker, so that the umami taste of fish and the taste of sour soup can be completely dissolved with each other.