Bought Guizhou red sour soup, called red sour soup, is actually very thick, and it is undiluted tomato sauce after fermentation. The ingredients list is tomatoes, salt, glutinous rice and wine. Very sour, but sour, not as sharp as white vinegar. So how much red sour soup to put is adjusted according to your own taste. I like eating sour food very much. I can put a rice bowl or a half bowl. In addition, prepare a tomato, a ginger, a few cloves of garlic, a few peppers and two green garlic. More than 20 pieces of Litsea cubeba were given to me when I bought red sour soup. It smells very fragrant and looks like pepper. It's best to have this, but forget it if you don't.

Slice the tomatoes. If there is no red sour soup, you can use two more tomatoes, peeled and diced. Chop other ingredients. Litsea cubeba should be crushed and broken with a knife. The fragrance can only come out, and so can litsea oil.

Guizhou sour soup fish are all heated, not soup pots. In addition to bean sprouts, you can also rinse vegetables, potato chips, white radish, tofu and many other light ingredients after eating fish.

It seems that the most authentic sour soup fish is carp raised in rice fields, but most of them are Qingjiang fish, with tender meat and no thorns. I also use Qingjiang fish and diced yellow pepper, but this dish in Guizhou doesn't use grass carp.

Cut the back of Qingjiang fish several times to connect the abdomen. Or directly cut into sections and fillets.

Heat two spoonfuls of oil in the pot, add ginger, garlic and pepper and stir-fry until fragrant. When there is no red sour soup, add diced tomatoes and stir-fry over low heat to make tomato sauce.

Add a bowl of red sour soup and stir-fry for two minutes.

Add tomato slices, half a pot of water and litsea cubeba. There is soup stock. Finally, I didn't cook bone soup, so I put in thick soup treasure and added chicken essence. Try some sour soup. I added a spoonful of sugar, a little white pepper and a spoonful of soy sauce to make it taste better. Boil and simmer for 20 minutes. Let the ingredients taste.

Add Qingjiang fish, bring to a boil and simmer 10 minute. Fish will be cooked in ten minutes, but it will taste better if it is stewed for a long time. I stewed it for half an hour.

Cook the bean sprouts and Flammulina velutipes in a separate pot, put the sour soup fish in before cooking, and sprinkle with green garlic. Hot and sour fish soup is ready, very refreshing and appetizing. The fish is tender and the bean sprouts are crisp. You can rinse other vegetables after eating fish.

I made two kinds of dips, both of which were carried back from Guizhou. The Chili noodles made in Guizhou are very fragrant, and the baked tofu and fish are delicious. The other is garlic, pepper and coriander, which is also delicious.