Fish in red sour soup(hong suan tang yu )

Fish in red sour soup

Introduction:

"I didn't realize that TV introduced Guizhou's red sour soup. For those who like to study food, I have another kind of food material. I found a suitable opportunity to go to the trading market to look for it. I really bought red sour soup. It's mainly sour and spicy, and it's good for cooking meat. Today I tried to make bass. It tastes sour and spicy, and it's very appetizing. The specific materials are as follows: a bass 650g (already slaughtered clean) Red sour soup 100g, appropriate amount of ginger, garlic rice 6, cooking wine 10g, egg 1, corn starch 10g, salt 15, sugar 20, soy sauce 15, pepper, oil 80g, boiling water 1000ml, The materials are not necessarily accurate. It depends on the size of the fish and personal taste. If you like sour fish, you can put less sugar and more red sour soup. If you have more fish, you can put more water. The specific methods are as follows: cut off the fish head, separate the fish meat from the fish bone, slice the fish bone, chop the fish bone, chop the ginger and garlic, marinate the fish bone and the fish meat separately, and put cooking wine first A little ginger egg white, salt, a little sugar and pepper, and finally put starch and a little oil to marinate for 20 minutes; salt can be put more, and some salt will be removed when cooking, which will affect the taste if it is too light. Put oil in the pot, stir fry ginger and garlic over low heat, stir fry red oil in red sour soup over low heat, add salt, sugar and soy sauce, pour in boiling water, and blanch the fish in boiling water for about 2 minutes After boiling the fish, you can also blanch the fillets in water for a few seconds. After boiling the soup for a few minutes, you can try to find out whether the taste is suitable. Then pour in the fish. After 3 minutes, you can add the fillets and cook for another minute

Production steps:

Materials required:

Bass: 650g

Ginger: right amount

Garlic: 6 small pieces

Egg white: 1

Red sour soup: 100g

Soy sauce: 10g

Sugar: 20g

Salt: 15g

Starch: 10g

Oil: 100g

Hot water: 1000g

matters needing attention:

Production difficulty: simple

Process: firing

Production time: 10 minutes

Taste: hot and sour

Chinese PinYin : Hong Suan Tang Yu