How to make sour soup: sour soup is made of cooked rice swill, and the best sour soup should be white. Clear sour soup tastes sour and fragrant, but the mellow taste is slightly worse. In addition, the red sour soup brewed with tomatoes is more perfect. If you add some soybean sprouts, small bamboo shoots, taro stalks and wild onions as accessories, the taste will be more unique.

1. Sour-clearing soup: Boil the rice-washing water, pour it into a jar, add a proper amount of flour yeast water or white vinegar, wild onion and mangosteen seeds, and take it after fermentation for 2-3 days. Add new rice washing water after each use and use it after 24 hours. Be careful not to be greasy, or it will taste bad.

2. Red Sour Soup: Choose tomatoes with thin skin and small skin, wash them, dry them in the air, add salt (per 10 kg of tomatoes 1 kg of salt), and marinate them for 15-20 days before taking them. Soak for too long, it will be too sour. When in use, appropriate amount of water can be added to relieve acidity. At the same time, be careful not to get oil.