According to historical records, Miao people have been cooking sour soup fish for a long time. The preparation method is as follows: mix a small amount of flour with rice washing water in advance, heat it with slow fire and stir it until it boils, pour it into a crock, cover the jar mouth, ferment it for 4-6 days before it turns sour, and then add new rice washing water to the jar for later use.
When making fish in sour soup, first pour the sour soup into the pot, add ginger, salt, garlic, tomatoes and other ingredients and boil with strong fire, then immediately put the live fish in the sour soup and cook for 15 ~ 20 minutes. If it is cooked for a long time, it tastes better and the soup is fresher. The biggest feature of Camus sour soup fish is that even if it is boiled dry, it will never paste the bottom of the pot and the fish will not be boiled away.
Miao sour soup fish is a delicious food summarized by Miao people in their long life. Because of its simple preparation method, delicious taste, appetizing after eating and delicious soup, it has been popularized to sour soup chicken and sour soup duck. In recent years, sauerkraut has also stepped out of the mountains of Miaoling, becoming a unique food landscape in many large and medium-sized cities, and it is becoming more and more popular.
There are two cooking methods:
Camus Sour Soup Fish (1)
This is a kind of sour soup fish cooked with fish sauce, which is very popular in Yongle. Because excellent fish sauce is quite common in Yongle, the sour soup fish cooked with it is spicy and sour, and it is also a famous hot pot in Miao township.
Ingredients: Carp, a kind of fish rich in local rural areas, was born and raised in rice fields, with a faint rice smell and no fishy smell of sea fish. Cut the fish to remove impurities, cut it into small pieces, and put pepper powder, fennel powder, soy sauce, wine, salt and onion into the fish pieces and mix well for later use.
Production ingredients: fish sauce (Camus fish sauce introduced above), garlic, fish, coriander, mountain pepper, pepper, ginger and so on.
Cooking method: fry fish sauce, garlic, mountain pepper and ginger in oil, then boil them in water, and then cook the fish pieces in a pot. When the fish is cooked, you can eat it. Don't cook the fish for too long, or it won't be tender. Cooking sour soup fish is simple and delicious.
Camus Sour Soup Fish (2)
This is a kind of sour soup fish made by Miao people. Sour soup is fermented from rice soup, which is sweet and sour. This is an excellent condiment. When cooking fish in sour soup, put the gallbladder-removed carp into the cooked sour soup, add proper amount of seasoning such as salt, ginger, raw pepper, fish coriander, etc. before cooking, put the cooked fish into a vegetable bowl after 5 minutes, take out the fishbone, and then put it in. Fish is delicious, tender and smooth, spicy and sour, rich in nutrition, increasing appetite and helping digestion.