Fish in sour soup

Sour soup fish is a traditional dish ofMiao nationality in Guizhou. According to textual research, this dishoriginated from the Yashuang area of Leidong Town, Liping County. The mainingredients are fish, sour soup, Yama Kurako and other spices. After cooking,it has a slightly sour taste, delicate fragrance and refreshing appetite. It isone of the representative works of Guizhou cuisine. This dish is usually madewith homemade sour soup. After that, the live fish is removed from the visceraand boiled in sour soup.

Southeastern Guizhou is located in amountainous area. Due to the influence of transportation conditions andinconvenience of foreign exchange, the trade exchange of commodities isseriously restricted. The shortage of daily necessities, especially salt, urgespeople to constantly overcome, create and enrich their dietary culture. Over time,people here created a method of "sour and salt" diet. "Replacingsalt with acid" not only alleviates the dilemma of salt shortage to acertain extent, but also enriches the variety of diet. Special geographicalconditions and traditional national dietary habits have brewed a series of aciddietary culture in southeastern Guizhou.

The sour soup was originally made from thetail after brewing, and then naturally fermented with hot rice soup or the sourtaste of the food itself. Cooking fish dishes with sour soup is the favorite ofGuizhou people. With the boom of sour soup fish shop business, sour soup dogmeat, sour soup Pork feet, sour soup ribs, sour soup cattle miscellaneous andso on also came into being, greatly booming the catering market.

There are many kinds of sour soup inGuizhou, if the quality and clarity of soup are divided into: sour soup, soursoup, sour soup, sour soup, strong sour soup, etc. According to the taste ofsoup, there are salty soup, sour soup, spicy sour soup, fresh sour soup, soursoup and astringent soup, etc. The raw materials of soup are: sour sour chickensoup, sour fish sour soup, Sour Shrimp soup, sour soup, etc. Broth sour soup,egg sour soup, bean curd soup, Mao Hou Jiao (tomato) sour soup, vegetable soursoup and so on; for example, there are Dong acid, Miao acid, Aquatic acid, Buyiacid and so on. Among them, fish acid soup of Miao nationality, spicy soursoup, vegetable sour soup and spicy sour soup are most common.

Traditional white acid is made by fermentingclear rice soup slowly in sour soup barrel. Quick and simple white acid is toknead 300 grams of old noodles used as hairdressing and put them into a basin,add 5 kilograms of water, dissolve them fully, pour them into the pot and putthem on a fire, stir them while heating, and then use 100 grams of glutinousrice flour (also corn noodles and soybean noodles) as clear as possible. Pourthe water into the pan. After boiling the soup in the pot, start the pot, pourit into the jar, seal the mouth, and place it at a slightly higher temperaturefor a day or two. The color is white and sour. Sour soup is the same as picklewater and bittern.

Red acid, namely, spicy acid (tomato acid),sour and mellow, light red and fragrant. Usually, it is washed with 5 kilogramsof fresh wild Capsicum (i.e. wild tomatoes, which can be replaced by plantedtomatoes when there is no wild) and put into the net pickle jar. Then add 500grams of Zingiber, 250 grams of garlic, 1 kilogram of red pepper, 500 grams ofrefined salt, 100 grams of glutinous rice powder and 250 grams of liquor. Fillthe jar with water and put it under the cover for 15 days, then take it. Whenused, the solid material in the altar is chopped or the mixer is turned intopaste.

Red oleic acid, also known as capsicum, isprepared by frying hot pepper (lees) with oil until red oil is visible, thenadding fresh wild hot pepper to fry with excellent soup and boiling to removeresidue. The flavor is thick, sour, hot, mellow, and bright red.

Grass carp is rich in protein, which canmaintain the balance of potassium and sodium, eliminate edema, and reduce bloodpressure, which is conducive to growth and development. Rich in phosphorus, itcan form bones and teeth, promote growth and repair of body tissues and organs,supply energy and vitality, and participate in the regulation of acid-basebalance. Rich in copper, copper is an indispensable micronutrient for humanhealth. It has an important impact on the development and function of blood,central nervous system and immune system, hair, skin and skeletal tissue,brain, liver, heart and other viscera. Rich in unsaturated fatty acids, whichis beneficial to blood circulation, is a good food for cardiovascular patients.

Legend has it that long ago, there lived agirl named Ana on Mount Kirawi. She was not only beautiful, but also good atsinging and dancing, and could make wine. The wine had the fragrance ofdelicate orchids and was as clear as a mountain spring.