The red sour soup I bought from Guizhou is called red sour soup and is actually very thick. It is the puree of tomatoes that has not been diluted after fermentation. The ingredient list is tomatoes, salt, glutinous rice, and wine. It's very sour, but the acidity is strong, not as sharp as white vinegar. So adjust how much red sour soup you put in according to your own taste. I like sour soup very much, so I can put a full rice bowl or half a bowl. In addition, prepare a tomato, a piece of ginger, a few cloves of garlic, a few chili peppers, and two green garlics. There are more than 20 pieces of wood ginger seeds. This was given to me when I bought red sour soup. It has a unique fragrance and looks like peppercorns. It is best to have this, but forget it if you don’t have it.

Slice tomatoes. If you don’t have red sour soup, you can use two more tomatoes, peel and dice them. Chop other ingredients. Mujiangzi needs to be crushed with a knife to break the wall. To bring out the fragrance, you can also use jellyfish oil.

Guizhou’s sour fish soup is heated and served in a soup pot. In addition to the bean sprouts on the bottom, you can also rinse a lot of light ingredients such as vegetables, potato slices, white radish, and tofu after eating the fish.

It seems that the most authentic sour soup fish uses carp raised in rice fields, but more often it is Qingjiang fish. This kind of fish is soft, tender and spineless. I also use Qingjiang fish, and yellow spicy diced fish can also be used. , Grass carp is not used in this Guizhou dish.

Cut the back of the Qingjiang fish several times and connect the abdomen. Or you can just cut it into sections or fillet it.

Heat two spoons of oil in the pot, add ginger, garlic and chili and sauté until fragrant. If there is no red and sour soup, add diced tomatoes at this time and stir-fry over low heat to make tomato sauce.

If there is red sour soup, add a bowl of red sour soup and stir-fry for two minutes.

Add tomato slices, half a pot of water, and wood ginger seeds. At the end of the broth, I didn’t make bone broth, but put a thick soup stock, and chicken essence would also work. Scoop some sour soup to taste. I added a spoonful of sugar, a little white pepper, and a spoonful of light soy sauce to create a more suitable taste. Bring to a boil and simmer for twenty minutes. Let the ingredients absorb the flavor.

Add Qingjiang fish, bring to a boil over high heat, then turn to low heat and simmer for ten minutes. The fish will be cooked in ten minutes, but it tastes better if it is simmered longer. I simmered it for half an hour.

Blanch the bean sprouts and enoki mushrooms in a separate pot. Add the fish in sour soup before serving and sprinkle with green garlic. The spicy and sour fish in sour soup is ready. It is very refreshing and appetizing. The fish meat is tender and the bean sprouts are crisp. After eating the fish, you can rinse other vegetables.

I made two kinds of dipping dishes, both of which were carried back from Guizhou all the way. This kind of prepared chili noodles from Guizhou is very fragrant and is very delicious when dipped into grilled tofu and fish. The other is garlic chili, plus coriander, it is also delicious