Hot and sour soups are all available in sour soup delicacies. There is a famous saying in Qiandongnan Miao and Dong Autonomous Prefecture: "If you don't eat acid for three days, walk to salvage, and then jump up.". Fish in sour soup is very popular in all counties, cities and people of all ethnic groups in Qiandongnan, especially Kaili Autonomous Prefecture, so it is collectively called Kaili fish in sour soup. Now let me share with you a recipe for Guizhou Kaili Sour Fish Soup. Ingredients: ginger, garlic, wood seeds, beans, soybean sprouts, green onions, leeks, thick soup buns, white pepper, light soy sauce. Preparation method: tomato slices. If there is no red sour soup, then add two slices of tomatoes, peeled and diced. , other chopped wood, use a knife to press out the wall and aroma, you can also use wood oil.

The Zhou Sour Fish Soup is heated and served in a soup pot. In addition to the soybean sprouts on the bottom, you can also brush a lot of vegetables after eating the fish, such as French fries, white radish, tofu and other light vegetables. Perhaps the most authentic sour soup fish is carp raised in rice fields, but more is Qingjiang fish. This kind of fish is soft and tender without spines. Yellow spicy dices can also be used, but I have never seen grass carp. The qingjiang fish can be cut into slices by cutting its back several times and connecting the abdomen, or directly cutting it into segments. Heat up two tablespoons of oil in a wok, add ginger, garlic and pepper until fragrant and make red soup without acidity. Add diced tomatoes and stir-fry the tomato paste over low heat. Add a bowl of sour soup and stir-fry for 2 minutes.

Add tomato slices, half a pot of water and ginger seeds. I have stock and at the end, I use puree or chicken stock instead of bone broth. Add a tablespoon of sugar, a pinch of white pepper, and a tablespoon of light soy sauce. After boiling, simmer for 20 minutes and add seasonings. Add Qingjiang fish, bring to a boil over high heat, then reduce heat to low and simmer for 10 minutes. It'll be ready in about 10 minutes, but it would be better if you let it simmer a little longer, you could simmer it for 25 minutes or whatever. Prepare a clean, oil-free jar or jar (large capacity), filter the porridge, only the rice soup, until the temperature of the rice soup and noodle soup drops to 50 degrees, mix together, and seal the two soups when the temperature drops to 30 degrees.

The most important thing is fermentation. The best temperature is between 28-30 degrees, dry and light. After 7 days of fermentation, if the sourness is successful, on the contrary, it will fail! It is not easy to open the can during the fermentation process, the container must be oil-free and water-free, and no seasonings are added during fermentation. If the fermentation is successful, add fresh ginger, garlic and tomatoes, cut into pieces and throw them into the altar. Continue fermentation for 20 days. After 20 days, open the altar. The garlic fermentation and sour taste are successful. If there is a rotten smell or sour taste, it is a failure!