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 is increasingly welcomed by people.
Some restaurants and restaurants have specially put up the signboard of "Guizhou Sour Soup Fish". And some gourmets can say that they like sour soup fish once, enjoy it twice, eat it three times and want to come again. If you don't believe me, you can look at the bustling streets of big cities such as Beijing. "Guizhou sour soup fish" can be seen everywhere. If you like fish in sour soup, you might as well cook it yourself. The operation is simple and the taste is not inferior to that of a big restaurant.
There is a Miao folk song dedicated to the Miao people's sour soup fish, which goes like this: the whitest and whitest is winter snow; The sweetest and sweetest is sugarcane; The most fragrant fish is sour soup. Indeed, fish in sour soup is a traditional food of Miao people. There are many cooking methods for sour soup fish. Here are some cooking methods:
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.