Raw materials:

Main ingredients: catfish, sour soup

Accessories: dried bamboo shoots, bean sprouts, shredded sauerkraut, green garlic leaves

Condiments : Salt, ginger, pepper, chicken essence

[Edit this paragraph] Method:

1. Wash the catfish and cut it into pieces, wash the bean sprouts, wash the green onions and ginger and cut them into sections. Make slices and wash the green garlic leaves and set aside;

2. Set the pot on fire and add the sour soup. After boiling, pour in shredded bamboo shoots, ginger slices, bean sprouts, shredded pickled cabbage, catfish chunks, green onions and green garlic. Leaves, a little salt, pepper and chicken essence and simmer for 10 minutes.

[Edit this paragraph] Features:

Delicious and fragrant.

[Edit this paragraph] Tip:

Catfish is sweet and warm in nature and has the effects of tonifying deficiency, promoting lactation, diuresis and stopping dysentery. Catfish is suitable for braise.

[Edit this paragraph] Little knowledge:

Fish in sour soup is a unique food of the Miao people. It has a sour and delicious taste, full of spiciness, and whets your appetite. Usually, the specialty bad chili pepper and many local nutritious Chinese herbal medicines are added to cook the natural sour soup with tomato acid, and then the cleaned live fish are boiled in the pot. Sour soup is brewed with boiled rice swill. The best sour soup should be white. The clear sour soup is sour and fragrant, but slightly less mellow. Adding the red sour soup made with tomatoes makes the taste even more perfect. If you add some soybean sprouts, small bamboo shoots and wild onions as auxiliary ingredients, the flavor will be more unique.

[Edit this paragraph] History

Speaking of fish in sour soup, we must mention sour soup. When you go to Guizhou, you can’t miss eating fish in sour soup.

According to legend, in ancient times, there lived a girl named Ana in Miaoling Mountain. She was not only beautiful, good at singing and dancing, but also could brew fine wine, which had the fragrance of orchid. , as clear as a mountain spring. Young men from hundreds of miles around come to woo each other. To those who come to woo, the girl will pour a bowl of wine she brewed. If the unfavored man eats the bowl of wine, he will only feel the taste is very sour, and his heart will feel cold, but he will not I wish to leave, when the night approaches, the reeds play leisurely, and folk songs burst out. The young men call the girl to come and meet with folk songs in front of and behind the house. The girl has no choice but to sing across the fence: "Sour soup, sour man, sour man." The man listens to his sister to warm him; betel nut bears no fruit in March, orchids have no fragrance in September, the mountain springs with love turn into wine, and the wine without mercy turns into sour soup..." This legend shows that the consumption of sour soup has a long history. The original sour soup was made from wine. Made from tail wine, hot rice soup is used through natural fermentation and many other methods. Some small restaurants outside the province also use Guizhou's bad pepper combined with tomatoes, white vinegar, citric acid, etc. to make "sour soup".

[Edit this paragraph] Types of sour soup

There are many types of sour soup in Guizhou. According to the quality and clarity of the soup, it can be divided into high-sour soup and high-sour soup. Soup, two-sour soup, clear sour soup, thick sour soup, etc.; divided by the taste of the soup: salty and sour soup, spicy and sour soup, spicy and sour soup, fresh and sour soup, astringent and sour soup, etc.; divided by 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, spicy angle sour soup, vegetable sour soup, etc.; for example, based on ethnic groups, there are Miao sour soup, Dong sour soup, and Shui sour soup. acid, Buyi acid, etc. Among them, the Miao fish sour soup, spicy angle sour soup, vegetable sour soup, and spicy sour soup are the most common.

White sour. The traditional white sour is made by slowly fermenting clear rice soup in a sour soup barrel. The quick and simple white sour is made by rubbing 300 grams of old flour used for baking into thin pieces and then putting it in. In a basin, add 5 kilograms of water, fully dissolve it and pour it into the pot, put it on the fire, stir while heating, then mix 100 grams of glutinous rice flour (cornmeal and soybean flour can also be used) with water and pour it into the pot. After the soup in the pot boils, pour the pot into a jar, seal it, and let it sit in a slightly warmer place for a day or two. White acid with a milky white color and pure sour taste can be used. Sour soup, like kimchi water and brine, will become more fragrant the longer it is stored properly.

Red Sour Red acid is Maojiao acid. Maojiao acid has a mellow sour taste, light red color and fragrance. It is usually made with 5 kilograms of fresh wild Maojiao (i.e. wild tomatoes, which can be used when there are no wild tomatoes). Planted tomatoes instead) wash and put into a clean pickle jar, then add 500 grams of ginger, 250 grams of garlic, 1 kilogram of red pepper, 500 grams of refined salt, 100 grams of glutinous rice flour and 250 grams of white wine, fill the jar with water and add The lid can be used after 15 days. When using, just chop the solid raw materials in the jar or grind them into puree with a blender.

Red oleic acid Red oleic acid is also known as spicy acid. Red oleic acid is made from sour chili peppers (bad chili peppers), stir-fried with oil until red oil appears, and then added with fresh wild chili peppers, stir-fried until fragrant, and cooked in soup. After removing the residue, it is prepared. Its taste is meaty, spicy and mellow, and its color is bright red.

Hot sauce and chutney are also called sour sauce. They are made by grinding fresh red pepper, fish and glutinous rice into a sauce, adding a small amount of refined salt and sweet wine and fermenting it in a jar. The taste is sour and sweet. , bright red in color, can be prepared directly with water or poured with oil.

Shrimp sour is mostly produced in Dushan County, Sandu Shui Autonomous County, Qiannan Buyi and Miao Autonomous Prefecture, etc. It is made by soaking small shrimps and rice and then adding refined salt, white wine, sweet distiller's grains, and simmered chili noodles. It is fermented in the jar and has a sour and mellow taste with a strong aroma of lees. When eaten, it can be stir-fried with oil or mixed with soup.

Guizhou is a multi-ethnic region that is good at making acid and also likes to eat sour food. There is a folk saying: "If you don't eat acid for three days, you will be in a hurry when you walk." Sour soup has the effect of appetizing and strengthening the spleen. Among the many sour soups in Guizhou, Miao sour soup is the most famous. What makes it unique is its rich sour flavor. It is a traditional Miao flavor dish.

The Miao compatriots live in the mountains. The mountains are high and the roads are far away. Almost every house has a sour jar, one or two, several, or even dozens. The Miao family's sour soup is brewed from spring water in the mountains and home-grown fragrant glutinous rice. It has a unique taste, sour and delicious. There is no sour soup flavor found in Chinese cooking flavors.

Cooking fish dishes in sour soup is a favorite among Guizhou people. There is a folk song of the Miao people: "The whitest and whitest thing is winter snow. The sweetest and sweetest thing is sugar cane. The most fragrant and most beautiful thing is sour soup fish." There are sour soup fish all over southeastern Guizhou. The best one is Huang Ping Fish in Sour Soup, which has its original flavor without adding any oil and is in line with today’s dietary trends. Kaili Sour Soup is the most famous. Majiang County’s Sour Soup Fish has won the Special Gold Award at the Western China International Expo’s Fine Dishes and Food Culture Exhibition and the Golden Tripod Award at the China Famous Banquet. The Buyi and Miao Autonomous Prefecture in southern Guizhou has Maoji acid and red oleic acid, Sandu Shui Autonomous County has Xiaomo acid, Dushan County has shrimp acid, etc. The sour substances here are the main seasonings of Qiannan ethnic flavor. Maolajiao Sour has a mellow sour taste, light red color and fragrance; red oil has a meaty, sour and spicy taste, and is bright red in color. It is made by frying sour chili peppers in oil until the red oil is visible, and then adding soup; Xiaomo Sour is made from fresh red chili peppers. Grind it with a stone mill and add a small amount of refined salt and sweet wine into the jar for fermentation. It tastes sour and sweet, and is bright red in color. When used, it is prepared directly with water or poured with oil; Dushan shrimp sour is made from small shrimps and rice. After rotten, add refined salt, white wine, and sweet distiller's grains. Stewed chili noodles are fermented in a jar. They have a sour and mellow taste and a strong aroma. When eaten, they can be stir-fried with oil or mixed with soup. Almost every household of the Dong people living along the banks of Rongjiang River and Jianhe River in southeastern Guizhou has sour jars to make sour soup. Dong compatriots are accustomed to stocking carp in the rice fields. Every year during the autumn harvest, they release water to catch fish and cook sour soup with fish and clear water. The fish is eaten, and any uneaten portion is used to make pickled (local pronunciation, ãn) fish, which can be enjoyed at any time. In Langde Miao Village, Leishan County, southeastern Guizhou, eating "Miao Family Fish in Sour Soup" is often accompanied by Miao Family toasting songs. For example: "There are no guests in other villages, but we have many guests in our village. Guests from far away come constantly, and it is really lively. Fish in the water love rivers, and people in the world want friends. Friends, please come to our village to be a guest, and there will be lots of singing and dancing. "Happy." There are two kinds of fish in aquatic sour soup, with different cooking methods and different flavors. The first is to take a few fish, scrape the scales and wash them, disembowel them, chop them into pieces, put them in a cold water pot, add seasonings and old jar acid (it is better to use special old fish acid instead of jar acid), Boiling on fire, this cooking method is called cold water sour soup fish. Secondly, we selected a few paddy field carps during the rice harvest season. We did not disembowel them or remove the internal organs. We only took out the gall from the small holes on the gills, then put them into a pot of boiling water with seasonings and cooked until the backs of the fish burst open. time, it is ready to eat. This cooking method is called Lianxin Sour Fish Soup.

Fish in sour soup is very popular in Guizhou restaurants in Guangzhou. It has won the gold medal at the Guangzhou International Food Festival and is the favorite food of the citizens. There was a report in Nanjing Huang that "Guizhou Miaojiazhai Sour Soup Fish Competes with Sichuan Hot Pot".

With the booming business of sour soup fish shops, sour soup dog meat, sour soup pork trotters, sour soup pork ribs, sour soup beef offal, etc. have also emerged, which has greatly prospered the catering market. There is fish in sour soup in every lane.