However, this rich and unique acid is not vinegar, but sour soup. Miao people have been eating sour soup for thousands of years.
Sour soup is divided into bad spicy acid, rice soup acid, tomato acid and so on. Fill a casserole or clay pot with rice washing water, add a little flour, seal your mouth after the fire boils, and put it on a warm kang or by the stove. After a week, it will produce sour taste under the action of microorganisms. Or chop the tomatoes into a hot oil pan, stir-fry until the juice is fragrant, add the stewed bone soup, simmer on low heat until the acid foam rolls, and simmer beside the fire pit until natural fermentation. Every kitchen in Miao Ling Shanzhai has a crock filled with sour soup mother juice, which is added as you use it, and the thick juice is passed down from generation to generation. This sour soup is mellow, appetizing and invigorating the spleen, promoting fluid production and relieving boredom, which makes people want to drink two bowls after drinking one bowl. It is an indispensable flavor for Miao people to entertain guests on holidays, and also an indispensable raw material for making sour soup series dishes. Among many sour soup fish, the most famous one is sour soup fish.
If you want to eat authentic fish in sour soup, you'd better go to Kaili, Guizhou.
Miao Ling shanzhai. As the sun sets, the bright moon and stars are sparse, and the mountains are like Dai. Beside the diaojiao building, the waterwheel and water mill are turning leisurely, the fire in the indoor fireplace is burning, the red waves in the cauldron are rolling, and the air is sour and fragrant. Scoop a bowl of soup first, blow it slowly, and be careful at the entrance. Sour soup moistens your lips, like water and milk, between your lips and teeth, and all the taste buds on your tongue can't help jumping up. Swallow it slowly, my insides are very intimate, and a feeling of ancient rhyme permeates my heart.
At this time, the hospitable host quickly peeled the live fish caught from the paddy field in the stream, washed the cheeks, cleaned the abdomen, washed and cut into pieces, and put them into the pot. Take a bite of the fish, it's tender and smooth, and it's delicious beyond words. The other piece is dipped in the juice made of Miao's unique pepper, ginger oil, minced onion and ginger, pepper and coriander. And tasted it carefully. The taste and feeling are very fragrant and shocking, very refreshing and enjoyable. Staring at the pot intently, I am already homesick for meeting you suddenly. Add fresh vegetables that grow naturally, and you can eat heartily.
At this time, well-dressed Miao girls came to the front with homemade rice wine and singing toast song. Although I don't understand the lyrics, I can understand the movements and expressions, and I can understand the warm hospitality. So, with the rich aroma of sour soup fish, I unconsciously filled two bamboo tube rice wine. At that time, I didn't know where I came from or where I was going. I feel perfect in Shu Tai. The idea had already floated out of the window, flew over the treetops and probably went to the moon.
Nowadays, Miao Ling sour soup fish has already rushed out of Guizhou and Southwest China, and is popular in the north and south of the country, and is widely welcomed by the people. However, there are also some fake versions.
Although the signboard of Miao Ling sour soup fish hangs high, at first glance, it is specious and has no lasting appeal. Dig deeper, you will know that fish are farmed, vegetables are in greenhouses, and water is vacuum-packed. Half of the sour soup is actually blended.
So, finally remind all diners. Keep your eyes open when you eat delicious food, or you won't be able to eat authentic fish with Chinese sauerkraut in Miao Ling.
Question: Is Miao Ling sour soup fish delicious? The food sitting at home will definitely answer you: delicious! Delicious! ! Especially delicious! ! ! Since the COVID-19 epidemic in 2020, I walked into Guizhou for the first time last month, walked into Miao Ling for the first time, and ate fish in sour soup for the first time. It is really delicious!
The sour soup made by Miao Ling's secret recipe not only retains rich vitamins, but also has a unique taste. There is no artificial pigment added to the sour soup, and the fish made of sour soup and local pepper makes the soup more spicy and refreshing!
Before I went to Guizhou, several close friends told me that I must try the local food, especially the fish in sour soup. However, as a foodie team like us, it is extremely ostentatious. Looking at one Guizhou specialty dish after another, our eyes were all fixed on the dining table. Legend has it that the delicious fish in sour soup is like burning a hot pot. The raw fish in the pot is slowly boiled, and the fragrance is distributed in the air with the hot air. Smelling this sour and spicy taste, I really can't help swallowing. When it boils, everyone can't wait to serve this bowl of famous sour fish soup. The taste is similar to Dongyin Gong Tang in Southeast Asian cuisine, and some spices are added in it, so that we can drink refreshing Guiyang and refreshing Miao Ling.
Miao Ling Sour Soup Fish is a dish, and the main ingredient is Pelteobagrus fulvidraco.
Material material
condiments
condiment
Practice of Miao Ling Sour Soup Fish
1. Wash the fish. This time it was made by yellow-toothed pepper (Pelteobagrus fulvidraco) in Changsha. Very distinctive, different from the previous materials. Hehe ... let's have some new ideas!
2. It is basically impossible to cook this dish without ingredients from Guizhou, so it must be produced in the place of origin.
3. Other small ingredients (green pepper, pepper, garlic cloves, pickled cabbage) are clearly photographed in the above picture. It should be noted that peppers should be put in moderation according to their own tastes, and too much will be too numb.
4. Dipping in water is an important way to eat Guizhou cuisine. Friends who know Guizhou people know what they eat and like to make a side dish dipped in water. In this dish, you can see the ability to eat spicy food. For example, I am from Guizhou and can eat spicy food. I can put two or three peppers in the soup (also a specialty of Guizhou).
Don't turn on the biggest fire when cooking this dish. First of all, it's 85% fire.
6. Have some lard, it's rare. I wonder if you have lard at home?
7. After lard enters the pot, it will naturally heat up.
8. Stir in time and the oil will melt at the same time.
9. After one minute, put the pepper and garlic cloves into the pot.
10. Pour the prepared sour soup.
1 1. After one minute, you can put the fish in the pot.
12. Pour the soup on the fish. Note that the soup at this time is sour soup, and there is no other soup ... this time may take two minutes.
13. After two minutes, pour the prepared bone soup and place it according to your own preferences. If you like to drink sour soup before meals to appetize, put more soup.
14. Personally, I suggest more, because after a while, the whole family will have a small bowl of sour soup first, which is quite comfortable and appetizing! ! !
15. At this time, you can turn down the fire to about 30% of the total fire and cook the fish slowly.
16. This time can be ten minutes. It also depends on the size and quantity of your fish. More, longer.
17. Finally, before cooking, put in the prepared green pepper. It won't be long. In a minute, you can cook!
18. Immediately after adding green pepper, increase the fire to ~ max.
19. At this time, it's time to taste. You can decide whether to add salt according to your personal taste!
20. Cut the onion, but don't put it in the pot. After cooking, put the onion directly on top of the whole soup.
Delicious. If you want to eat, come to Qiandongnan Prefecture, Guizhou Province, authentic.