The upstairs girl looks so cute, there is a kind of I wrote you will not choose me feeling
Said must ah choose me oh, the following is my imitation tongue to write...
People's names, places and so on you change
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Delicious sour soup fish
October is the season of ripe rice fish, which is a generous gift from God to the Miao people in Qiandi. Early in the morning, Li Aifang freshened up and led a large group of people to the rice paddies to catch fish.
In their own rice paddies, fat rice fish can be found everywhere in the paddy fields, standing in the water field full of people catching fish, this is for the satisfaction of the mouth and stomach, but also become the simple Miao people in the year for the few entertainment.
Pairing the fat carp with a drying sour soup is a delicacy that Guizhou people are proud of --- fish in sour soup. Carp meat grown on rice flowers is sweet and tender, and with bad chili peppers and tomatoes, the three flavors of sour, spicy and sweet collide in the mouth in a complex and varied way, which is the taste that is widely loved by the people of Guizhou. The humidity and pandemonium of the Guizhou region make the locals prefer sour and spicy flavors, and there has always been a saying that "if you don't eat sour for three days, you'll walk around", which is different from the Sichuan region's spicy and numbing, and the sour and spicy of the Guizhou region has a unique and wonderful taste.
Li Aifang is preparing the family dinner. After knocking the fresh carp out with the back of her knife, Li dissects the fish, removes the intestines, stomach, guts and gills, cuts it into segments, and marinates it in salt. While she waits for the fish to marinate, she begins to process the side dishes ------ of tomatoes, potatoes, chili peppers and chunks of ginger, fresh from Li Aifang's own garden, where plenty of sunshine and careful care give them a fresh flavor from nature.
Li asked her youngest son to bring out the homemade sour soup, the real star of the dish. Locals love sour soup, and Guizhou has a long and varied history of sour soups. The classic white sour soup is fermented with clear rice broth, and bacteria in the air react with the carbohydrates in the rice broth to create this special flavor. Whether it's meat or vegetables, Guizhou people always put a spoonful of sour soup when cooking, plus the spicy taste of bad chili peppers to form a sour and spicy taste, creating a classic flavor on the table of Guizhou people.
Li Aifang calmly lights the fire, pours the sour soup into the pot, and adds special bad chili peppers, which have a sour taste and enhance the flavor of the fish itself. When the sour soup boils then add ginger, fish pieces, tomatoes and other side dishes to simmer together.
The fish in sour soup is bright red in color, and the tender white fish and green garlic cloves make people's appetite go up. Sour soup fish flavor is delicious, the mouth is sour and spicy and back to sweet, spicy flavor stimulates people's taste buds and sweat glands, a piece of sour soup fish down to the stomach, and then into a large mouthful of cold and exciting carbonated drinks, there is always the illusion of how much rice can eat, which is an important source of calories for the day.