Guizhou sour fish soup(gui zhou suan tang yu )

Guizhou sour fish soup

Introduction:

"Miao compatriots love to eat sour food. There is a saying in Miao village of Guizhou that" if you don't eat sour food for three days, you can walk through it when you walk "(describing that you can't walk). Among the sour dishes, fish in sour soup is the most famous. When I went to Kaili, Guizhou, I had a deep impression of Guizhou Miao's sour fish soup. The sour and spicy taste of fish soup in sour soup is obtained through fermentation. It tastes sour and spicy. It is very mellow and appetizing. The fish meat is smooth, tender and sweet, which is still unforgettable. "

Production steps:

Step 1: Guizhou Red sour soup sauce.

Step 2: kill the fish, remove the gills, viscera and wash. Do not cut the back. Add salt, ginger, chicken essence and cooking wine for 30 minutes.

Step 3: heat the pot, add oil, add ginger and garlic after cooked, stir fry the flavor and add red sour soup sauce.

Step 4: stir fry for 1 minute, add water and bring the scallion to a boil.

Step 5: add the pepper oil (Guizhou called the oil) to make the soup.

Step 6: wash tofu and mushrooms and cut into pieces.

Step 7: wash the bamboo shoots and cut them into sections. Cut the tail into shreds.

Step 8: cook the bamboo shoots, mushrooms and tofu.

Step 9: add the fish and cook for 3 minutes.

Step 10: turn off the fire, sprinkle coriander, Guizhou sour soup fish is ready.

Materials required:

Tongyu: 800g

Tofu: 300g

Bamboo shoots: 300g

Mushroom: 200g

Coriander: 25g

Guizhou Red sour soup sauce: 300ml

Ginger: 50g

Garlic: 50g

Scallion: 50g

Vegetable oil: 50g

Pepper oil: 10ml

Salt: 5g

Cooking wine: 50g

Chicken essence: 5g

Note: 1. Guizhou Red sour soup sauce, pepper oil is a necessary seasoning, supermarkets have to buy. 2. Don't use too much oil, otherwise it will be greasy and affect the taste. 3. Don't cook the fish too long, it will be rotten and the meat will be old.

Production difficulty: simple

Process: firing

Production time: one hour

Taste: hot and sour

Chinese PinYin : Gui Zhou Suan Tang Yu