Materials

1 Wujiang fish from Guizhou (weighing about 800 grams), 100 grams of soybean sprouts. Seasoning 1000g of tomato sour soup, 20g of peppercorns, 30g of wood ginger oil, 10g each of ginger, sesame oil and salt, 50g of onion, 8g of scallion and 10g of salad oil.

Practice

1, Wujiang fish slaughter, abdominal evisceration and cut off the head of the fish, the fish body cut weight 20 grams of blocks, with the head of the fish into the boiling water in the high-fire scalding for 3 minutes, fish out of the standby; soybean sprouts into the boiling water in the high-fire boiling water for 1 minute, fishing out of the bottom of a special pot; onion cut 1 cm square of the ding.

2, the pot put salad oil, burned to seventy percent of the heat when the onion, ginger slices burst incense, put the tomato sour soup boiled over high heat into the Wujiang fish meat boiled over low heat for 5 minutes, put peppercorns, wood ginger oil, diced onions, salt, seasoned with low heat for 3 minutes, dripping sesame oil and poured out of the pan into the pad with a soybean sprouts of the special pot, the table after the special pot put the bottom of the induction stove to heat it up.

Tips

Features

Sour and spicy, tender fish.

Remarks

1, Wujiang fish: also known as the two bearded fish, smooth skin and tender meat, no fish scales, the body of a main bone, no small thorns, the head and tail flavor is particularly fresh; Wujiang fish meat white and delicate, the biggest feature is not rotten for a long time to cook, no honeycomb eyes, fresh and crisp.

2, tomato sour soup production:

Raw materials: fresh wild tomatoes (also known as hairy chili corner, can be planted tomatoes as a substitute) 10000 grams, 2500 grams of fresh red chili peppers, 1000 grams of refined salt, 150 grams of rice wine or cooking wine.

Production: fresh wild tomatoes, fresh red pepper washed and dried water, add refined salt, rice wine or wine mix, loaded into the washed pickle altar (Note: Pickle altar can not be odor or oil foam), cover the lid and the altar cover of the groove side of the tank full of water, placed for 20 days or so, to wait for its natural fermentation, you can open the altar to use. When using, use a blender to stir into the paste can be.