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The practice of authentic Fish in Sour Soup in Guizhou

1. Step: kill and wash the fish, remove the scales and viscera, and cut into blocks about 3 cm wide. Wash sour bamboo shoots, sour cowpeas, sauerkraut and sour buds in water and cut them into pieces. Cut chives into pieces and set aside ginger slices. Add the right amount of water to the pot, add sour bamboo shoots, sour cowpeas, sauerkraut and sour buds, boil until the water boils, remove and set aside. In another pan, pour in the right amount of oil and stir-fry the sliced ginger, minced garlic and dried chili peppers.

2. Guizhou Fish in Sour Soup's practice is as follows: main ingredient: 2 crucian carps. Excipients: 20 grams of spring onions, 150 grams of small tomatoes, 10 grams of ginger, 5 grams of millet pepper, 20 grams of garlic leaves, 15 grams of celery leaves, 2 grams of salt, 20 grams of cooking wine, 10 grams of chili oil, 25 grams of chili sauce. Wash the crucian carp and cut the surface with a knife. Sprinkle with salt, cooking wine, shredded ginger and shredded green onions. Wipe well and marinate for 10 minutes. Saute ginger slices and green onion in hot pot and cold oil.

3. Steps: remove the scales, gills and internal organs of grass carp, cut open the belly of the fish and wash them, cut them into blocks about 2 inches wide and set aside. Prepare a saucepan, add the right amount of water, boil the grass carp into the saucepan and blanch the water, blanch out the turbid substance, then remove and set aside. Heat another pot, add the right amount of cooking oil, add pepper and dry red wine chili stir-fry to taste. Add sliced ginger, garlic, lemon grass and spring onions to stir-fry to taste.

4. First kill the fish, remove the scales, remove the gills, and scrape off the fishy marks. Cut the fish into pieces about 3-4 cm wide and cut each piece twice to make it easier to taste. Scrape the body surface of the fish with a little salt and ginger and set aside. Heat the bottom of Fish in Sour Soup soup in a pot, boil, add eel eel pear and simmer for 10 minutes, then remove the pear until cold and set aside.

[simple version] Fish in pickled Pepper Sour Soup

1. Pour the water into the pot with sour soup, add light soy sauce, soaked soy sauce, sugar, pickled pepper (soak in water in advance) and salt, and stir well. Then add green onions, sliced ginger, garlic and pepper. Bring to a boil and turn to medium and medium heat for 20 minutes to make the sour soup more rich and delicious. Prepare grass carp to clean grass carp, remove scales and internal organs, wash and chop into segments.

Step: prepare all the ingredients: wash fish and cut into pieces, chop pickled peppers and dry red wine chili, cut green onions, slice ginger and garlic and set aside. Put the fish in a large bowl, add some cooking wine and salt and marinate for 15 minutes. Pour the right amount of oil into the frying pan and fry the pickled fish until golden on both sides. Remove and set aside. Continue to heat the right amount of oil in a frying pan and stir-fry with pickled peppers, dried red wine chili, sliced ginger and sliced garlic.

3. Put the fish fillet in a container, add the pickled fish material, stir well with the fish fillet, marinate for 10 minutes, cut the tomato into pieces, soak the black fungus, slice the bamboo shoots, slice the fried tofu and cut the parsley into small sections. Add 600-800ml water to the pot, bring it to a boil, add seasoning, and bring to a boil again. First, boil the tomato, black fungus, sliced bamboo shoots and fried tofu in a soup pot. Add the fish fillet to the soup pot and cook for 3-5 minutes.

Authentic Guizhou Fish in Sour Soup practice

1. Steps: remove the scales, gills and internal organs of grass carp, cut open the belly of the fish and wash them, cut them into blocks about 2 inches wide and set aside. Prepare a saucepan, add the right amount of water, boil the grass carp into the saucepan and blanch the water, blanch out the turbid substance, then remove and set aside. Heat another pot, add the right amount of cooking oil, add pepper and dry red wine chili stir-fry to taste. Add sliced ginger, garlic, lemon grass and spring onions to stir-fry to taste.

2. Guizhou Fish in Sour Soup's practice is as follows: main ingredient: 2 crucian carps. Excipients: 20 grams of spring onions, 150 grams of small tomatoes, 10 grams of ginger, 5 grams of millet pepper, 20 grams of garlic leaves, 15 grams of celery leaves, 2 grams of salt, 20 grams of cooking wine, 10 grams of chili oil, 25 grams of chili sauce. Wash the crucian carp and cut the surface with a knife. Sprinkle with salt, cooking wine, shredded ginger and shredded green onions. Wipe well and marinate for 10 minutes. Saute ginger slices and green onion in hot pot and cold oil.

3. Wash the fish and cut into large sections. Marinate with salt and cooking wine for more than 10 minutes. (2) heat the oil in the pot and stir-fry the ginger and garlic. (3) stir-fry green pepper and millet pepper, then pour in red sour soup and stir-fry for fragrance. (4) add tomatoes and stir-fry. (5) add water and bone soup, add white pepper, black pepper, salt and chicken essence according to taste, and then pour in wood ginger oil.