Speaking of being able to eat sour food and loving sour food, the Miao compatriots living in Guizhou are not inferior to the Shanxi people at all. In their words: If you don’t eat acid for three days, you will walk around in circles. When eating in Miao Village, there is always a sour and slightly spicy feeling. When asked why, the old man replied while smoking a long bamboo hookah: If the food is not sour and spicy, the dragon meat cannot be swallowed!

However, the acid that exudes a strong and unique fragrance is not vinegar, but sour soup. The Miao family has been eating sour soup for thousands of years.

There are many types of sour soup: spicy sour, rice soup sour, tomato sour, etc. Fill a casserole or clay pot with rice water, add a little flour, boil it over high heat, seal it, and place it on a warm kang or next to the stove. After a week, the sour taste will be produced under the action of microorganisms. Or chop small tomatoes and stir-fry them in a hot oil pan until fragrant, add the stewed stick bone soup, simmer over low heat until the sour and tangy foam rolls, and simmer next to the fire to let it ferment naturally. Every stove in the Miaoling village has an earthen pot containing sour soup stock, which can be replenished as needed, and the soup is passed down from generation to generation. This sour soup has a mellow aroma, appetizer, invigorates the spleen, promotes body fluids and relieves greasiness, making you want to drink two bowls after one bowl. It is an indispensable flavor product that the Miao family must have when entertaining guests during the festival, and it is also indispensable for their series of sour soup dishes. raw material. Among the many sour soup dishes, the most famous is undoubtedly fish in sour soup.

To eat authentic fish in sour soup, it is best to go to Miaoling Village in Kaili, Guizhou.

The sun sets in the west, the moon is bright and the stars are sparse, and the mountains are like black. Next to the wooden building on stilts, the water wheel rotates leisurely, the indoor fire pit is blazing, the red waves are rolling in the cauldron, and the air is filled with sour fragrance. First, scoop a bowl of soup, blow slowly, and enter carefully. The sour soup warms your lips, and fills the space between your lips and teeth like water and milk. All the taste buds on your tongue can't help but cheer. Swallowing it slowly, your internal organs feel extremely smooth, and a kind of ancient and subtle emotion fills your heart.

At this time, the hospitable host quickly removed the scales of the live fish caught from the rice fields in the stream, dug out the gills and abdomen, washed them, cut them into pieces, and put them into the pot. Take a bite of the fish, it's tender and smooth, and the deliciousness is indescribable. Take another piece and dip it into the Miao family's unique juice made from roasted chili pepper, wood ginger oil, minced onion and ginger, Sichuan peppercorns, coriander, etc., taste it carefully, the taste and feeling are very fragrant, amazing, refreshing and enjoyable. Looking at the pot intently, I suddenly saw each other and already felt lovesickness. Coupled with naturally grown fresh vegetables, it is even more satisfying to eat.

At this time, the Miao girl in full dress came in front of her, holding home-brewed rice wine and singing a toast song. Although I can't understand the lyrics, I can understand the movements and expressions, and I can even read the warmth. So along with the fragrant fish in sour soup, I unknowingly drank two bamboo tubes full of rice wine. For a moment, I didn't know where I came from or where I was going, I just felt so comfortable. Those thoughts had already drifted out of the window, flew over the treetops, and probably reached the moon.

Nowadays, Miaoling fish in sour soup has already broken out of Guizhou and the southwest. It is popular in the north and south of the Yangtze River and is widely welcomed by the people in the market. However, there are also individual copycat versions mixed in.

Although the Yemiaoling fish in sour soup has a high-end sign, once you taste it, it seems specious and has no charm at all. After further research, we found out that the fish were farmed, the vegetables were grown in greenhouses, the water was vacuum-packed, and half of the sour soup was blended.

Therefore, a final reminder to all diners. You must keep your eyes open when eating delicious food, otherwise you will not be able to eat authentic Miaoling pickled fish. The questioner asked: Is Miaoling fish in sour soup delicious? Food: Zuojia can definitely answer you: delicious! delicious! ! Very delicious! ! ! Since the COVID-19 epidemic in 2020, I walked into Guizhou for the first time last month, walked into Miaoling for the first time, and ate fish in sour soup for the first time. It was really delicious!

The sour soup brewed from Miaoling’s secret recipe not only preserves rich vitamins, but also has a unique taste. There is no artificial coloring added to the sour soup. The fish mixed with the sour soup and local chili makes the soup more spicy. tasty!

Before going to Guizhou, a few close friends told me that when you go to Guizhou, you must try the local delicacies, especially the fish in sour soup. But as a team of foodies like us, it was extremely frustrating. Watching Guizhou specialties being served one after another, our eyes were all fixed on the dining table. The legendary delicious sour fish soup is made by slowly boiling the raw fish in the pot like a hot pot, and the aroma is emitted in the air with the heat. Smelling the sour and spicy taste, I couldn't help but salivate. After it boiled, everyone couldn't wait to serve this bowl of famous sour fish soup. The taste is somewhat similar to the Tom Yum soup in Southeast Asian cuisine, with added The soup with some strong spices gave us a refreshing taste of Guiyang and refreshing Miaoling.

Miaoling fish in sour soup is a dish whose main ingredient is yellow catfish. Materials

Ingredients

Accessories

How to season Miaoling fish in sour soup

1. Wash the fish, this time The yellow catfish (yellow catfish) from Changsha is used to make it. It is very unique and different from the previous selection of ingredients. Haha... let’s get some new ideas!

2. Making this dish without ingredients produced in Guizhou is basically an impossible task, so it must be made in the place of origin.

3. The other small ingredients required (green pepper, Sichuan peppercorns, garlic cloves, sauerkraut) are all clearly photographed in the picture above. What you need to pay attention to is that the amount of Sichuan peppercorns should be appropriate. You can add more according to your own taste. It would be too numb.

4. When eating Guizhou cuisine, "dipping water" is an important way to eat it. Friends who know Guizhou people all know what kind of dishes Guizhou people eat, and they all like to make a small plate of "dipping water". In this In dishes, it depends on one's ability to eat spicy food. For example, I am from Guizhou and if I can eat spicy food, I can put two or three spicy peppers (also native to Guizhou) in the soup.

5. When cooking this dish, don’t turn on the maximum heat, first use 85% of the heat.

6. Let’s have some lard, this is rare, I don’t know Do you have lard at home?

7. After the lard is put into the pot, it will heat up naturally.

8. Stir it in time, and the oil will melt while the pan is hot.

9. After one minute, add the peppercorns and garlic cloves to the pot.

10. Pour the prepared sour soup into the pot

11. After one minute, put the fish into the pot

12. Pour the soup fully into the pot For the fish, note that the soup at this time is the original soup of the sour soup, and there is no other soup... This time can be two minutes.

13. After two minutes, pour in the prepared bone broth and add it according to your preference. If you like to drink some sour soup to appetize before meals, add more soup.

14. My personal suggestion is to have more, because after it is ready and served, the whole family will have a small bowl of sour soup to drink first, which is quite comfortable and appetizing! ! !

15. At this time, you can turn down the fire to about 30% of the overall fire volume and cook the fish slowly.

16. This time can be ten minutes. (This also depends on the size and amount of your fish. If there are more fish, the time will be longer)

17. Finally, before taking it out of the pot, add the prepared green peppers. This does not take too long, one minute. After that, you can start cooking!

18. After adding the green pepper, immediately increase the heat to maximum

19. At this time, it is time to taste test. You can decide whether to add salt according to your personal taste. !

20. Chop the onions, but do not put them in the pot. After taking it out of the pot, place the green onions directly on top of the entire soup

Delicious.

If you want to eat, come to Qiandongnan Prefecture, Guizhou Province, authentic