Fish in Sour Soup

Fish in Sour Soup

Introduction:

"I love fish in sour soup. It's sour and spicy. The meat is delicious and the soup is delicious!"

Production steps:

Step 1: wash soybean sprouts and remove roots; peel fresh bamboo shoots and cut oblique blade; peel and slice lotus root and potato; soak soybean skin in warm water and cut diamond shaped slices; slice ginger, cut scallion and celery into sections for standby.

Step 2: blanch the tomato in boiling water and peel it.

Step 3: cut kelp into strips and make knots for use.

Step 4: blanch the bean sprouts in boiling water.

Step 5: take out bamboo shoots, lotus root and kelp, blanch them slightly.

Step 6: wash grass carp, remove viscera, gills and scales, and cut into sections.

Step 7: heat the oil in the pan to 50% heat, add ginger and scallion, stir fry the flavor, add tomato, stir fry the red oil.

Step 8: add appropriate amount of red sour soup and stir fry a few times.

Step 9: pour in some cold water.

Step 10: add kelp knot, soybean sprouts, lotus root, bean skin, bamboo shoots, wood ginger oil to the red soup, and bring to a boil over medium heat.

Step 11: season with salt and pepper.

Step 12: lower the heat, add the fish head and cook for 3-5 minutes, then add the fish section and cook for about 15 minutes until the fish is well done.

Materials required:

Grass carp: moderate

Tomato: moderate

Soybean sprouts: right amount

Lotus root: right amount

Kelp: right amount

Bamboo shoots: right amount

Potatoes: moderate

Bean skin: right amount

Parsley: right amount

Kaili red sour soup: moderate amount

Litsea oil: moderate amount

Salt: right amount

Pepper: right amount

Note: dip: dry pepper into oil-free pot, stir fry with low heat until the dry pepper is black red, mash into hot pepper powder. When eating, add the red sour soup of boiled fish, chopped chives and drizzle a little Litsea oil.

Production difficulty: ordinary

Process: firing

Production time: three quarters of an hour

Taste: hot and sour