There is a saying in Guizhou: "If you don't eat sour for three days, you will run around." This "sour" refers to the sour soup of Guizhou Camus sour soup fish. Anyone who has eaten sour soup fish will be attracted by its unique taste. The ingredients of sour soup fish are as follows:
First, Guizhou Camus Soup Fish Pot Bottom Material
Kaili red sour soup 100ml, Guizhou rice sour soup 50ml, tomato 300g, houttuynia cordata 20g, Sichuan mustard tuber 20g, bean sprouts 100g, grass carp 1, ginger 20g, shallot 1, green garlic 100g, salt.
Guizhou Camus sour soup fish dip
2 pieces of Guilin fermented bean curd, 3 shallots, 20g of dried chili, salt 1 teaspoon (5g), chicken essence 1 teaspoon (5g), and litsea cubeba oil 1 teaspoon (5ml).
Guizhou Camus acid soup fish Shuan Liao Yong Cai
Tofu100g, potato 300g, sparerib 300g, Pleurotus ostreatus 300g, cauliflower 200g and bacon100g.
Second, the practice of Guizhou Miao family sour soup fish
Guizhou Camus Soup Fish Pot Bottom Method
1. Wash tomatoes and cut into pieces. Houttuynia cordata cut into inches. Sichuan mustard tuber is chopped. Wash soybean sprouts and set aside. Wash grass carp, remove viscera, gills and scales, and cut into 3 cm wide sections. Slice ginger, leek and garlic.
2. Heat the oil in the wok to 50% heat with medium fire, add the old ginger slices and shallots and stir-fry until fragrant, add the tomato pieces and stir-fry for 2 minutes, add Kaili red sour soup, rice sour soup and appropriate amount of cold water, add salt, pepper and chicken essence, and pour directly into the hot wok.
3. Add Houttuynia cordata, bean sprouts, Sichuan mustard tuber, grass carp, green garlic and litsea cubeba oil into a hot pot and cook for about 15 minutes until the fish is cooked.
Pickling method of Camus acid soup fish in Guizhou
1. Take a clean wok, add dried peppers, stir-fry with low fire until the dried peppers turn dark red, and pour them into a mortar and pound them into pepper powder.
2. Wash and chop the shallots and other dipping sauces into four parts, put them into seasoning bowls respectively, add the cooked hot pot soup and mix well when using, and finally pour in a little litsea oil.
Making method of Guizhou Camus sour soup fish.
1. Wash and peel potatoes, cut into 0.3cm thick slices and put them on a plate. Wash Pleurotus ostreatus and cauliflower separately and break them into small pieces for later use.
2, tofu skin (oil) cut into 5cm square diamond pieces for use. Cut the bacon into 0.3 cm thick slices for later use.
3. Cut the ribs into inches, add a proper amount of cold water to the pot, remove the ribs after the fire is boiled, and wash away the blood foam with running water. Put it into a clean cooking pot again, add a proper amount of cold water, cover the pot with high fire and cook for 20 minutes, then take it out and put it on a plate for later use. When eating, put it at the bottom of the sour soup fish pot and cook 10 minutes.