Summary: Red sour soup

The sourness of this kind of sour soup is more natural, take tomato fish as an example. Some chefs also add Thai spicy chicken sauce for seasoning during the production process in order to make the taste stronger and stronger.

Ingredients: 2000g tomatoes, 350g tomato sauce, 150g spicy chicken juice, 150g vinegar, 150g ginger slices, 100g fresh soup, 5000g chicken fat, 250g salad oil, 100g.

1. Put the tomatoes into boiling water, then peel them and cut them into small pieces for later use.

2. Heat oil in a pot, add ginger slices and stir-fry, then add tomato juice, spicy chicken juice, diced tomatoes, stir well, then add fresh soup, cook for 15 minutes, until the flavor is absorbed . After removing the residue, add vinegar and serve.

The sourness of this kind of sour soup is more natural, take tomato fish as an example. Some chefs also add Thai spicy chicken sauce for seasoning during the production process in order to make the taste stronger and stronger.

Ingredients: 2000g tomatoes, 350g tomato paste, 150g spicy chicken juice, 150g vinegar, 150g ginger slices, 100g fresh soup, 5000g chicken fat, 250g salad oil, 100g.

1. Put the tomatoes into boiling water, then peel them and cut them into small pieces for later use.

2. Heat oil in a pot, add ginger slices and stir-fry, then add tomato juice, spicy chicken juice, and diced tomatoes, stir well, then add fresh soup and cook for 15 minutes until the flavor is absorbed. . After removing the residue, add vinegar and serve.

Perch in sour soup

Ingredients: 1 seabass, 100 grams of Enoki mushrooms.

Accessories: 10 grams of Yunnan spicy millet, 10 grams of tomato slices, 5 grams of Schizonepeta, 5 grams of coriander, and 3 grams of lemongrass.

Seasoning: 3500 grams of sour soup, 5 grams of garlic slices, 5 grams of ginger slices, 1 can of soda water.

1. Wash the seabass, remove the meat, and cut it into 3 mm thick fillets. Soak the head and tail in soda water for 15 minutes, remove and drain, and lubricate in 60% hot oil. Remove and drain and set aside;

2. Leave a little base oil in the pot, sauté garlic slices, ginger slices, lemongrass and millet until fragrant, add sour soup and bring to a boil, add fish fillets and fish heads , fish tail, and enoki mushrooms, bring to a boil over high heat, remove from the pot and put into a container, garnish with nepeta, coriander, and ripe tomato slices.

Features: spicy and sour, appetizing and invigorating the spleen, the fish meat is tender and delicate, and tastes delicious.

Perch in sour soup

Ingredients: 1 seabass, 100 grams of Enoki mushrooms.

Accessories: 10 grams of Yunnan spicy millet, 10 grams of tomato slices, 5 grams of Schizonepeta, 5 grams of coriander, and 3 grams of lemongrass.

Seasoning: 3500 grams of sour soup, 5 grams of garlic slices, 5 grams of ginger slices, 1 can of soda water.

1. Wash the seabass, remove the meat, and cut it into 3 mm thick fillets. Soak the head and tail in soda water for 15 minutes, remove and drain, and lubricate in 60% hot oil. Remove and drain and set aside;

2. Leave a little base oil in the pot, sauté garlic slices, ginger slices, lemongrass and millet until fragrant, add sour soup and bring to a boil, add fish fillets and fish heads , fish tail, and enoki mushrooms, bring to a boil over high heat, remove from the pot and put into a container, garnish with nepeta, coriander, and ripe tomato slices.

Features: spicy and sour, appetizing and invigorating the spleen, the fish meat is tender and delicate, and tastes delicious.

Guizhou sour soup pig trotters

Materials:

Pig trotters, tomatoes, mushrooms, coriander, Guizhou pickled peppers, Guizhou sour soup, ginger, green onion and black pepper.

Preparation method:

1. Clean pig trotters, chop into pieces, and soak in blood water;

2. Put cold water in the pot and put the pigs in Cook the hooves, blanch them, wash them and set aside;

3. Heat oil in a pot, stir-fry your rotten peppers, ginger, green onions and Sichuan pepper until fragrant, add tomatoes, shiitake mushrooms, and sour Bring the soup to a boil, add the pig and simmer the pig's trotters until ripe and delicious, garnish with coriander.

Raw materials:

Pork trotters, tomatoes, mushrooms, coriander, Guizhou pickled peppers, Guizhou sour soup, ginger, green onions and pepper.

Preparation method:

1. Clean pig trotters, chop into pieces, and soak in blood water;

2. Put cold water in the pot and put the pigs in Cook the hooves, blanch them, wash them and set aside;

3. Heat oil in a pot, stir-fry your rotten peppers, ginger, green onions and Sichuan pepper until fragrant, add tomatoes, shiitake mushrooms, and sour Bring the soup to a boil, add the pig and simmer the pig's trotters until ripe and delicious, garnish with coriander.

Fresh Sour Fish and Lamb

Ingredients: 100 grams of fish fillets, 100 grams of mutton slices.

Ingredients: 50 grams of soy sauce

2. Add yellow pepper paste, Sichuan peppercorns, and ginger slices to the pickled cabbage, stir-fry until fragrant, add homemade thick soup, and simmer over low heat 10 minutes. After the sauerkraut has a strong flavor, take it out of the pot and put it on a plate.

3. Put the fish fillets and mutton into the cooked sour soup, add small ingredients and pour in hot oil.

Flavour: hot and sour, fresh and smooth meat.

Ingredients: 100 grams of fish fillets, 100 grams of mutton slices.

Ingredients: 50g pickled cabbage, 5g ginger, 10g garlic, 10g pepper, 10g dried chili, 10g chopped green onion.

Seasoning: 20g yellow pepper sauce, 5g pepper oil, 3g salt, 6g chicken powder, 3g sugar.

1. Marinate the fish fillets and mutton slices and set aside.

2. Add yellow pepper paste, Sichuan peppercorns, and ginger slices to the sauerkraut that has been replaced with a knife, stir-fry until fragrant, add homemade thick soup, and simmer on low heat for 10 minutes. After the sauerkraut has a strong flavor, take it out of the pot and put it on a plate.

3. Put the fish fillets and mutton into the cooked sour soup, add small ingredients and pour in hot oil.

Flavour: hot and sour, fresh and smooth meat.

Physalis Dumpling

Ingredients: 1 soy sauce dumpling, weighing about 750 grams.

Ingredients: 250 grams of tomatoes, 15 grams of celery yellow, 10 grams of green and red peppers, 10 grams of Sichuan peppercorns, 10 grams of garlic slices, 1 lemon, 10 grams of onion and ginger, 1000 grams of chicken broth, 1 fat tofu box.

Seasoning: 10g white vinegar, 5g white wine, 4g salt, 3g flavoring essence, 2g pepper powder, 4g chicken essence, 5g sauerkraut juice, 10g tomato sauce, 20g salad oil.

Preparation:

1. Slaughter the sauce balls, wash them and cut them into thin slices. Stir-fry the onion and ginger in the oil at the bottom of the pot, stir-fry the fish bones, add a little white wine, and simmer the chicken soup over medium heat for about 5 minutes, until the soup turns milky white, remove the residue. Slice tomatoes. Fatty tofu slices.

2. Put the base oil in the pot and heat it to 60% hot. Add peppercorns, garlic slices, tomato paste, 200 grams of celery and stir-fry until yellow. Pour into the fish soup that was cooked for the first time. Boil on fire for 5 minutes. Then add pickled cabbage juice, salt, chicken essence, Ajinomoto, and Sichuan pepper powder. and white vinegar, add plump tofu slices and cook for 3 minutes, then remove from the pot.

Sauerkraut juice:

Take 300 grams of sauerkraut produced in Sichuan, stir-fry with 15 grams of lard, add 500 grams of water and make soup until it is slightly green and slightly yellow, filter and retain the juice. Don't cook the pickled cabbage juice too early, otherwise the original flavor of the fish will be covered before it comes out, and the acetic acid in it will easily evaporate.

Features: fish is fresh, salty, fresh, hot and sour, bright and attractive, nutritious and delicious.

Physalis Dumpling

Ingredients: 1 soy sauce dumpling, weighing about 750 grams.

Ingredients: 250 grams of tomatoes, 15 grams of celery yellow, 10 grams of green and red peppers, 10 grams of Sichuan peppercorns, 10 grams of garlic slices, 1 lemon, 10 grams of onion and ginger, 1000 grams of chicken broth, 1 fat tofu box.

Seasoning: 10g white vinegar, 5g white wine, 4g salt, 3g flavoring essence, 2g pepper powder, 4g chicken essence, 5g sauerkraut juice, 10g tomato sauce, 20g salad oil.

Preparation:

1. Kill and wash the sauce balls and cut them into thin slices. Stir-fry the onion and ginger in the oil at the bottom of the pot, stir-fry the fish bones, add a little white wine, and simmer the chicken soup over medium heat for about 5 minutes, until the soup turns milky white, remove the residue. Slice tomatoes. Fatty tofu slices.

2. Put the base oil in the pot and heat it to 60% hot. Add peppercorns, garlic slices, tomato paste, 200 grams of celery and stir-fry until yellow. Pour into the fish soup that was cooked for the first time. Boil on fire for 5 minutes. Then add pickled cabbage juice, salt, chicken essence, Ajinomoto and Sichuan pepper powder. and white vinegar, add plump tofu slices and cook for 3 minutes, then remove from the pot.

Sauerkraut juice:

Take 300 grams of sauerkraut produced in Sichuan, stir-fry with 15 grams of lard, add 500 grams of water and make soup until it is slightly green and slightly yellow, filter and retain the juice. Don't cook the pickled cabbage juice too early, otherwise the original flavor of the fish will be covered before it comes out, and the acetic acid in it will easily evaporate.

Features: fish is fresh, salty, fresh, hot and sour, bright and attractive, nutritious and delicious.

Abalone fillets in soup

There are many ways to prepare abalone. Braised abalone is one of the top ten famous dishes in Henan. This dish is based on Luoyang water banquet, created with live abalone, and incorporates the production method of Guizhou sour soup dish. The spicy and sour dishes are appetizing and can reflect the taste of the dish.

Raw materials:

3 live abalones (8 abalones), 100 grams

2. Boil the white pepper powder into chili water with clean water, and add fine The gauze removes impurities, leaving the chili pepper water.

3. Blanch the fresh enoki mushrooms in water and place them on the bottom; blanch the abalone slices and place them on the enoki mushrooms.

4. Put salad oil in the pot, sauté the tomatoes until fragrant, add red pepper juice, add clear soup and salt. Mix the remaining seasoning into chutney, pour it over the dish, and sprinkle with chopped green onion and millet pepper rings.

There are many ways to prepare abalone. Braised abalone is one of the top ten famous dishes in Henan. This dish is based on Luoyang water banquet, created with live abalone, and incorporates the production method of Guizhou sour soup dish. The spicy and sour dishes are appetizing and can reflect the taste of the dish.

Raw materials:

3 live abalones (8 abalones), 100g fresh enoki mushrooms, 100g tomatoes, 50g red pepper.

Seasoning:

5g white pepper, 3g salt, 200g clear soup, 2g chicken juice, 4g chopped green onion, 4g millet pepper rings, salad.

5 grams of oil.

Manufacture

1. Cut the live abalone into thin slices; blanch the tomatoes in boiling water, peel and cut into pieces; remove the seeds from the fresh red pepper, add 50g of clear soup, and beat with a beater. Fresh red pepper juice.

2. Boil the white pepper powder into chili water with clean water, use fine gauze to remove impurities, leaving the chili water.

3. Blanch the fresh enoki mushrooms in water and place them on the bottom; blanch the abalone slices and place them on the enoki mushrooms.

4. Put salad oil in the pot, sauté the tomatoes until fragrant, add red pepper juice, add clear soup and salt. Mix the remaining seasoning into chutney, pour it over the dish, and sprinkle with chopped green onion and millet pepper rings.