Ingredients: tomato, litsea cubeba, pepper (dry or bad), onion, ginger, garlic, five herbs, various seasonal vegetables (preferably Chinese cabbage, Chinese cabbage and bean sprouts) and fresh tofu; Hot and sour fish: 1. Cook chopped tomatoes, ginger and dried peppers, remove and drain, add red sour soup, litsea cubeba and garlic, stir, add fish, cook and serve with onions, tofu and various vegetables. This is a popular practice all over the world at present, because red sour soup supermarket has finished products for sale and is convenient to use.
White sour soup fish: add special white sour soup, cook with ginger, litsea cubeba, garlic and fish in cold water, and then add vegetables. (Don't use tomatoes, it will affect the color) PS. Because it is inconvenient to make white sour soup, it can only be eaten at farmers' homes, even in local urban areas.
Fish in oil and sour soup: fry rotten peppers in oil, add fish, fry until the scales are soaked, add water, boil with ginger, litsea cubeba and garlic, and add vegetables. Because only a few provinces have bad peppers, this practice is only popular in the south. There are many kinds of sour soup in Guizhou, which can be divided into high sour soup, sour soup, sour soup, clear sour soup and concentrated sour soup according to the quality and clarity of the soup. According to the taste of soup, there are: salty and sour soup, spicy and sour soup, spicy and sour soup, fresh and sour soup and so on. According to 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, hairy horn sour soup, vegetable sour soup and so on. For example, according to ethnic groups, there are Miao acid, Dong acid, Shui acid and Buyi acid. Among them, Miao fish sour soup, Mao spicy horn sour soup, vegetable sour soup and spicy sour soup are the most common. These are the three common practices, and there are some distinctive practices in some places. For example, Jianhe Soup Fish uses sauerkraut to make hot and sour sauce, and Jinping uses sauerkraut to make hot and sour sauce. These are all different. If you are interested, collect them yourself. The following are the ingredients of red sour soup sold in the supermarket: (trademark: Yumeng brand Kaili red sour soup)-Qiandongnan has been eating sour soup fish for thousands of years. Sour soup fish is made of sour soup fish. Sour soup is a kind of sour water cultivated by organisms. Daily use of small rice washing water in casserole or pottery jar, put it in a pit or stove at 20-30 degrees, will produce sour taste under acidification. When cooking fish, first pour sour water into the iron pot, add proper amount of shredded ginger, shredded garlic and salt, and add sour tomatoes, sour bamboo shoots, sauerkraut, wide vegetables, fish parsley and so on. Increase the heat and stew until the fish pieces boil. When eating, everyone has a dish of Chili powder, which contains more than a dozen seasonings such as fermented bean curd, chopped green onion, garlic, pepper, pepper, ginger powder and monosodium glutamate. Mix well with the soup in the pot and serve.
Sour soup has a long consumption history. The original sour soup was made from tail wine, and then it was turned into hot rice soup through natural fermentation and other practices. Some small restaurants outside the province also use rotten peppers from Guizhou with tomatoes, white vinegar and citric acid as "sour soup". Cooking fish in sour soup is the favorite of Guizhou people. There is a Miao folk song: "The whitest and whitest is winter snow. The sweetest thing is sugar cane. The most fragrant and beautiful thing is the sour soup fish. " Sour soup fish are found all over the southeast of Guizhou, and the better one is Ping Huang Sour soup fish, which is original and does not apply grease, which conforms to the current dietary trend.