1. Write the composition of Guizhou sour soup fish

Hello! There is a saying in Guizhou: "If you don't eat sour for three days, you will run around." This "sour" refers to the sour soup of Guizhou Miaojia sour soup fish.

people who have eaten fish in sour soup will be attracted by its unique taste. The ingredients of fish in sour soup fresh Guizhou Taoli cooking Miaojia sour soup are as follows: 1. The bottom of the pot of fish in Guizhou Miaojia sour soup is made of 1ml of Kaili red sour soup, 5ml of Guizhou rice sour soup, 3g of tomato, 2g of Houttuynia cordata, 2g of Sichuan pickled mustard tuber, 1g of soybean sprouts, 1 grass carp, 2g of ginger, 1 scallion and 1g of green garlic. The dipping materials of Guizhou Miaojia sour soup fish are 2 pieces of Guilin fermented bean curd, 3 shallots, 2g dried peppers, 1 teaspoon of salt (5g), 1 teaspoon of chicken essence (5g) and 1 teaspoon of litsea cubeba oil (5ml).

Guizhou Miaojia sour soup fish was rinsed with 1g of bean curd, 3g of potatoes, 3g of pork ribs, 3g of Pleurotus ostreatus, 2g of cauliflower and 1g of bacon. Second, Guizhou Miaojia sour soup fish practice Guizhou Miaojia sour soup fish pot bottom practice 1, tomato washed and cut into pieces.

cut houttuynia cordata into inches. Sichuan mustard tuber is chopped.

wash soybean sprouts for later use. Wash grass carp, remove viscera, gills and scales, and cut into 3cm wide sections.

Slice ginger, chives and garlic. 2. Heat the oil in the wok to 5% heat over medium heat, add the old ginger slices and shallots and stir-fry until fragrant, add the tomato pieces and stir-fry for 2 minutes, add Kaili red sour soup, rice sour soup and appropriate amount of cold water, add salt, pepper and chicken essence, and pour them directly into the hot pot.

3. add houttuynia cordata, soybean sprouts, Sichuan mustard tuber, grass carp, green garlic and litsea nut oil to the hot pot, and cook for about 15 minutes until the fish is cooked. Guizhou Miaojia Sour Soup Fish Dipping Practice 1. Take a clean wok, add dried peppers, stir-fry with low fire until the dried peppers are dark red, pour them into a mortar and mash them into pepper powder.

2. Wash and chop shallots and other dipping materials into four parts, and put them into seasoning bowls respectively. When using, add boiling hot pot soup and mix well, and finally pour a little litsea oil. Guizhou Miaojia sour soup fish seasoning practice 1. Wash and peel potatoes, cut them into .3cm thick slices and put them on the plate.

wash Pleurotus ostreatus and cauliflower separately and break them into small pieces for later use. 2, bean curd skin (oil) cut into 5cm square rhombic pieces for later use.

cut the bacon into .3cm thick slices for later use. 3. Cut the pork ribs into inches, add appropriate amount of cold water into the pot, remove the pork ribs after the fire is boiled, and rinse the blood foam with running water.

put it in a clean cooking pot again, add a proper amount of cold water, cover it with high fire and boil it for 2 minutes, then take it out and put it on a plate for later use. When eating, put it in the bottom of the sour soup fish pot and cook for 1 minutes. 2. Commentary on Kaili Sour Soup Fish

I am a native of Guiyang, and I am naturally familiar with Guizhou's flavor food. Guizhou cuisine has a long history and a certain style, and its taste is mainly spicy. The soup tastes mellow, spicy, hot and delicious. Such as Huajiang dog meat, spicy chicken, pickled spicy crispy fish, Kung Pao chicken, pickled pepper ribs, sour soup fish, etc., are all well-known famous dishes. Among them, the most distinctive one is pushing Kaili sour soup fish.

There is also a beautiful legend about fish in sour soup: a long time ago, there was a cottage in Miao Ling, southeast Guizhou, where the old stockman (the leader of the public push) was old and fat, and it was very difficult to climb the hill and descend the ridge. Once, when my daughter-in-law was cooking, she accidentally put more water, so she scooped up the extra rice soup in an earthen jar. After four or five days, the rice soup became clear and transparent after fermentation, and it was slightly sour. It was used to cook fish, and its taste was delicious and unusual. The old family in Zhai ate it with relish. Since then, the daughter-in-law has often used this sour rice soup to cook fish. In the long run, Zhai Lao gradually feels light and healthy, and it is no longer laborious to go up and down the mountain. This story soon spread to Miao Ling shanzhai, and every family followed suit, so the fish in sour soup spread.

Sour soup fish was introduced to Guiyang from southeast Guizhou, where it developed rapidly and became famous all over the world. The production method is: fresh fish is selected as the main material, and it is cooked with the characteristic sour soup in Miao Ling, Qiandongnan. Fish in sour soup is fresh and tender, beautiful in color, sour and refreshing, and the soup is clear and delicious. It has special effects such as appetizing, refreshing and beautifying, and is one of the necessary reunion dishes for Miao people to entertain relatives and friends on holidays.

folk eating sour soup fish usually takes the form of hot pot while cooking, with other fresh vegetables to make it more nutritious. The orange-red sour soup is surrounded by glittering and translucent fresh fish, with sweet tomatoes embellished with acid, and refreshing coriander sprinkled in the soup. The striking combination of red and green can almost be regarded as a handicraft.

The fish in sour soup with full color, fragrance and taste is the representative of Guizhou cuisine. In fact, there are many good food aristocrats like this.

They tell the accomplishments of Guizhou people in cooking in silent language and witness the accumulation of Guizhou culture for thousands of years. The essence of Guizhou cuisine is beyond my comprehension. Seeing this, have you been moved? Welcome to Guizhou, walk the streets in person, taste the inexhaustible food and enjoy the sincere friendship of Guizhou people. 3. Write the composition of Guizhou sour soup fish

Sour soup fish _ Guizhou Miaojia sour soup fish When it comes to sour soup fish, you can't help but mention sour soup.

you can't go to Guizhou without eating fish in sour soup. According to legend, in ancient times, there lived a girl named Ana on the mountain of Miao Ling. She was not only beautiful, but also good at singing and dancing, and she could brew fine wine. The wine had the fragrance of orchids and was as clear as a mountain spring.

Boys from hundreds of miles in Fiona Fang come to make love. Every girl pours a bowl of wine brewed by herself, but the favorite doesn't eat this bowl of wine. She only feels that it tastes very sour and her heart is cold, but she doesn't want to leave. When night approaches, the reeds are long and folk songs are bursting, and the boys call the girl to meet in front of and behind the house with folk songs, so the girl has to sing through the fence: "Sour soup!" The legend shows that sour soup has a long history of eating. The original sour soup was made from the tail wine after brewing, and then it was changed to hot rice soup through natural fermentation and many other practices. Some small restaurants outside the province also used Guizhou's bad pepper combined with tomatoes, white vinegar and citric acid to make "sour soup". There are many kinds of sour soup in Guizhou, such as high sour soup, upper sour soup, second sour soup, clear sour soup and concentrated sour soup according to the quality and clarity of soup. According to the taste of soup, there are: salty and sour soup, spicy and sour soup, spicy and sour soup, fresh and sour soup, etc. According to the raw materials of the soup, there are also: chicken sour soup, fish sour soup, shrimp sour soup, meat sour soup, egg sour soup, tofu sour soup, hairy horn sour soup, vegetable sour soup, etc. For example, according to ethnic groups, there are Miao acid, Dong acid, Shui acid and Buyi acid.

Among them, Miao's fish sour soup, hairy spicy horn sour soup, vegetable sour soup and spicy sour soup are the most common. White acid The traditional white acid is made by slowly fermenting rice soup in an acid soup bucket. The quick and simple white acid is to knead 3 grams of old flour used as dough, put it into a pot, add 5 kilograms of clear water, fully dissolve it, pour it into a pot, set it on fire, stir while heating, and then pour 1 grams of glutinous rice flour (also corn flour, yellow bean's) into the pot after mixing it with clear water.

after the soup in the pot is boiled, take the pot and pour it into the jar to seal the mouth, and let it stand at a slightly higher temperature for a day or two. White acid with milky white color and pure sour taste can be used.

Sour soup, like pickle water and brine, will be more fragrant as it is preserved properly. Red acid is chili acid, which is mellow in sour taste, reddish in color and fragrant. Usually, it is washed with 5 kilograms of fresh wild chili (that is, wild tomatoes, which can be replaced by planted tomatoes when there is no wild), put into a clean pickle jar, and then add 5 grams of ginger, 25 grams of garlic, 1 kilogram of red pepper, 5 grams of refined salt, 1 grams of glutinous rice flour and 25 grams of white wine.

when in use, the solid raw materials in the jar can be chopped or ground into paste with a blender. Red oleic acid Red oleic acid, also known as spicy acid, is made by frying sour peppers (bad peppers) with oil until they see red oil, then adding fresh wild chili peppers, frying well, adding soup, decocting, removing residues and concocting.

its taste is thick, sour and mellow, and its color is bright red. Hot sauce and sour sauce acid, also known as small grinding acid, are made by grinding bright red peppers, fish and glutinous rice into paste with a stone mill, adding a small amount of refined salt and sweet wine into the jar for fermentation. The taste is sour and sweet, and the color is bright red. When in use, it is prepared directly with water or by pouring oil.

Shrimp sour shrimp acid is mainly found in dushan county, sandu county and other places in Qiannan Buyi and Miao Autonomous Prefecture. It is made by adding refined salt, white wine, sweet distiller's grains and capsicum noodles to the jar for fermentation. It tastes sour, fragrant and mellow, and has a strong bad smell. It can be prepared by frying in oil or adding soup when eating. Guizhou is a multi-ethnic area, which is good at making acid and likes eating sour food.

There is a folk song: "If you don't eat sour for three days, you will jump up and down when you walk". Sour soup has the effect of appetizing and strengthening the spleen.

Among many sour soups in Guizhou, Miao sour soup is the most famous, which is unique in that it is rich in sour flavor and is a famous traditional dish of Miao nationality. Miao compatriots live in the mountains, the mountains are high and the roads are far. Almost every family has acid altars, with one or two less, several more or even dozens.

The sour soup brewed by Miao family is made from mountain spring water and self-grown fragrant glutinous rice. It is unique in taste, fresh and delicious, and sour soup flavor is not found in Chinese cooking flavor. Ingredients: main ingredients: catfish, sour soup, accessories: dried bamboo shoots, bean sprouts, shredded sauerkraut, and green garlic leaves. Seasoning: salt, ginger, pepper, and chicken essence. Practice: 1. Wash catfish into pieces, wash bean sprouts, wash onions and ginger, and cut green garlic leaves into sections and pieces. 2. Put the sour soup into the pan, and after boiling, pour in dried bamboo shoots, ginger slices, bean sprouts, shredded sauerkraut, catfish pieces, onion segments, green garlic leaves, a little salt, pepper and chicken essence and stew for 1 minutes.

according to the investigation of Guizhou tourism encyclopedia, cooking fish dishes with sour soup is the favorite of Guizhou people. There is a Miao folk song: "The whitest and whitest is the winter snow.

The sweetest thing is sugar cane. The most fragrant and beautiful thing is the sour soup fish. "

Sour soup fish are found in all parts of southeastern Guizhou, and the better one is Ping Huang Sour soup fish, which is original and does not use grease, which conforms to the current dietary trend. Kaili Sour Soup is the most famous, and the sour soup fish in Majiang County has won the special gold medal of the China Western International Expo Fine Cuisine and Food Culture Exhibition and the Golden Ding Award of the China Famous Banquet.

there are chili acid and red oleic acid in Qiannan Buyi and Miao Autonomous Prefecture, small grinding acid in sandu county, shrimp acid in dushan county, etc. The sour substances here are the main seasonings of Qiannan ethnic flavor. The sour taste of hairy horny acid is mellow, and the color is reddish and fragrant; Red oil is sour, thick, sour and spicy, with bright red color. It is made by frying sour peppers with oil until they see red oil and adding soup. Small grinding acid is made by grinding bright red pepper into paste with a stone mill, adding a small amount of refined salt and sweet wine into the jar for fermentation. It tastes sour, fragrant and sweet, and its color is bright red. When it is used, it is prepared directly with water or by pouring oil. Dushan shrimp acid is prepared by mashing shrimp and rice and adding refined salt, white wine and sweet distiller's grains.

Capsicum noodles are fermented in the jar. They are sour, fragrant and mellow, and have a strong bad flavor. They can be fried in oil or mixed with soup when eaten. Almost every Dong people living along the banks of Rongjiang River and Jianhe River in southeastern Guizhou have acid jars to make sour soup. Dong compatriots are used to stocking carp in rice fields. Every autumn harvest, they release water to catch fish and cook fish in sour soup and clear water, and the leftovers are used to make pickled fish. N) Fish can be enjoyed at any time.

Miao Village in Langde, Leishan County, southeastern Guizhou, often has a toast song of Miao family when eating "Miao family sour soup fish". There are no guests in other stockyards, but there are many guests in our stockyards.

guests from afar keep coming. 4. Write an explanatory article on the fish in sour soup

There is a beautiful legend about the fish in sour soup: a long time ago, there was a cottage in Miao Ling, Qiandongnan, where the old stockaded village (that is, the leader who was elected by the public) was old and fat, and it was very difficult to climb the hill and climb the next hurdle.

once, my daughter-in-law accidentally put more water when cooking, so she scooped the extra rice soup into an earthen jar. After four or five days, the rice soup became clear and transparent after fermentation, and it was slightly sour. It was used to cook fish, and its taste was delicious and unusual. The old family in Zhai ate it with relish. Since then, the daughter-in-law has often used this sour rice soup to cook fish.

In the long run, the village elders gradually feel light and healthy, and it is no longer laborious to go up and down the mountain. This story soon spread to Miao Ling shanzhai, and every family followed suit, so the fish in sour soup spread.

Sour soup fish was introduced to Guiyang from southeast Guizhou, where it developed rapidly and became famous all over the world. The production method is: fresh fish is selected as the main material, and it is cooked with the characteristic sour soup in Miao Ling, Qiandongnan.

The fish in sour soup is tender, bright in color, sour and refreshing, and the soup is clear and delicious. It has special effects such as appetizing, refreshing and beautifying, and is one of the necessary reunion dishes for Miao people to entertain relatives and friends on holidays.

folk eating sour soup fish usually takes the form of hot pot while cooking, with other fresh vegetables to make it more nutritious. The orange-red sour soup is surrounded by glittering and translucent fresh fish, with sweet tomatoes embellished with acid, and refreshing coriander sprinkled in the soup.

the striking combination of red and green is almost a handicraft. Sour soup fish with color, fragrance and taste is the representative of Guizhou cuisine. In fact, there are many good food aristocrats like this.

They tell the accomplishments of Guizhou people in cooking in silent language and witness the accumulation of Guizhou culture for thousands of years. The essence of Guizhou cuisine is beyond my comprehension.

seeing this, do you have a crush? Welcome to Guizhou, walk the streets in person, taste the inexhaustible food and enjoy the sincere friendship of Guizhou people. 5. Fish in Sour Soup Composition 2 words can be linked together or

It is said that there is a folk song in Miao family: "The whitest and whitest is the snow in winter, the sweetest is the sugar cane, and the most fragrant and beautiful is the fish in Sour Soup."

I also heard that if you want to eat the most authentic fish in sour soup, you should go to the most famous "Happy Forest" restaurant in Kaili. This summer vacation, I was lucky enough to eat delicious fish in sour soup at the Happy Forest restaurant in Kaili City, Guizhou Province.

As soon as I entered the restaurant, I saw many Miao girls dressed in ethnic minority clothes, welcoming the guests there. We ordered fish in sour soup, fried locusts and many other famous dishes. Soon, the fish in sour soup was served. Wow, it smells delicious, and it makes my mouth water. According to local people, Kaili fish in sour soup is very particular about its acidity. Generally, first, it is necessary to add local specialty peppers and Chinese herbal medicines with nutritional value, borrow tomato acid to cook natural sour soup, and then put the cleaned live fish into the pot.

Also, before eating fish in sour soup, you must scoop up a bowl of sour soup. The strong sour taste will rush into your mouth together with the delicate taste of fish and the taste of ginger. You will have a special appetizer if you drink it while it is hot! I picked up a spoon and tasted the soup. It was really delicious. Sour soup fish, it's really great! The important thing is that a large basin of milky white soup is fresh, sour and thick, with a few pieces of tomatoes floating, ginger and onions floating and sinking, and a grass carp that has just been slaughtered and weighs nearly two pounds crawls in the soup.

The fire is boiling, the hot air is rising, and the sour taste and the unique flavor of fish soup are mixed and hit my nose! I really had a good time this time, and the delicious taste of sour soup fish still remains in my heart. 6. The characteristic beauty of Kaili, Guizhou