Hello everyone, I am Lu, here is the Chinese fashion food section. Today I share with you a famous dish of Guizhou (Miao) in China: sour soup fish.
Sour soup fish is very delicious, sour soup is the soul of this dish, but many people will not make sour soup. So today I will share the traditional method of making Miao traditional sour soup.
Tomatoes are sour and mellow, the color is reddish and fragrant, and it is also the main raw material for making sour soup. Prepare 5 kilograms of fresh tomatoes, wash them, drain them, and place them in a net pickle jar. Add 500 grams of ginger, 250 grams of garlic, 1 kilogram of red pepper, 500 grams of salt, 100 grams of glutinous rice flour and 250 grams of white wine. Seal the mouth of the kimchi and place it in a cool place for 15 days.
Sour soup fish ingredients that need to be prepared:
1: fish (one); 2: tofu (30 g); 3: sweet potato powder (30 g); 4: mushroom (20 g); 5: scallion (3 g); 6: coriander (1 g); 7: sour soup (350 g); 8: salt (5 g); 9: white pepper (4 g); 10: cooking wine (3 g); 11: potato starch (3 g); 12: egg (one) ; 13: vegetable oil (15 g).
Step:
1: Clean up the internal organs and scales of the fish, then cut the fish with a knife and cut the fish into pieces (please refer to the video);
2: After washing the fish with water, drain the water, then add cooking wine, salt, white pepper, egg white, potato starch and vegetable oil, and mix well;
3: Pour the water into the pot and boil, then add the mushrooms, tofu and sweet potato powder cook for 1-2 minutes, then remove and put in the bowl;
4: Pour the vegetable oil into the pot and heat it to 30%, then add the shallot and stir fry for 30 seconds;
5: Pour the vegetable oil into the pot and heat it to 40%, then fry the fish head and fish bone for 2 minutes, then take it out (please refer to the picture or video);
6: Then pour the sour soup, water, fish head and fish bones into the pot, cook for 3 minutes on high heat, then take out the fish head and fish bones and put them into the bowl;
7: Put the marinated fish in the pot and cook for 2 minutes on a large fire,pour into the bowl;
8: The effect after completion;
Matters needing attention:
1: Be patient and clean the internal organs and scales of the fish;
2: Be careful when cutting fish with a knife, slowly layering and cutting;
3: How much seasoning can be added according to your favorite, the list is for reference only;
4: Sour soup must be made 15 days in advance, because it is the soul of this dish, vinegar can not replace the sweet and sour tomato after fermentation;
5: This dish is a bit cumbersome to make, but I believe that anyone who has eaten will keep in mind its deliciousness.
If you like it, please pay attention and comment to support me, I will continue to update more Chinese food, thank you.