Sour soups and sour foods have traditionally been the traditional flavor of the Miao people. The sour soup fish is more famous as sour food.
According to scientific tests: sour soup contains a variety of vitamins, there are eight kinds of essential amino acids and rich in protein, with thirst to Sheng Jin, appetite and spleen function.
The autonomous prefecture of Southeast Guizhou has a famous saying: "Three days without eating acid, walk and salvage (sound, là o cuÄn, dialect, means walking unstable, east to west)." Sour soup dishes are popular in all counties and cities of Southeast Guizhou, and all ethnic groups are very popular, especially in the urban area of ​​Kerry, so they are collectively known as Kerry sour soup fish. In fact, the sour soup made of sour soup is divided into two categories: Miao white sour soup and Dai ethnic red sour soup. Has now developed into a series of sour soup diet (such as sour soup chicken, sour soup duck, sour soup dog meat, sour soup, sour soup, sour soup big head, sour soup pig, sour soup, sour soup ribs, Sour soup snails, etc.).
Miao white sour soup is generally stored in buckets, bamboo tubes, porcelain jars or altars in rice dumplings, rice soup, or rice, or leafless vegetables. When rice is cooked every day, rice soup or rice water is added to the soup, and then naturally fermented. Made.
The Miao traditional method for making sour soup fish is to boil an appropriate amount of sour soup in a pot and boil it, and the carp in the water tank with peppercorns will be able to spit out the stomach as soon as possible due to the peppery taste. Hold your thumb with the fish and hold the knife to the fish's right hand to connect with the fish's body. Cross the knife (half of the side) and then put your index finger into the fish's abdomen to take out the bitter gall and intestines. Rolled sour soup. When the fish wok into the pan, they jumped a few times and opened their mouths to suck the sour soup into the abdomen and lose it to all parts of the body. When the fish is cooked, put in a suitable amount of oil salt, pepper, ginger, wood ginger or wooden ginger seeds, onion garlic, fish parsley and other seasonings and cook for a while. The soup is tender and delicious. If the sour soup is served with special chili water, the taste will be better.
Dai red acid soup is different from Miao white sour soup. The acid soup is mainly composed of tomato and red pepper. It is prepared with pepper, ginger seed, mint leaves and other ingredients. It is served in earthenware jars. use. Traditionally cooked sorghum sour soup is best when it comes to picking oysters in the open field in October. When cooking sauerkraut fish, add spices such as ginger seeds, fish sauce, garlic, and waxy crabs (a proverb, transliteration) and fish and parsley. Among the spices, wood ginger is the most elaborate. As the saying goes, “There is no homegrown sour soup fish without wood gingerâ€. When you eat sour soup fish, you can also use tofu, leeks, broad dishes and wild bright broad-leaf dishes, nightshade, pubescens (submarine soil) as a side dish, full of fragrant, unique taste. At present, hot pots are used to cook sour soup fish. In addition to the use of field carp, the use of wild fish in the Qingshui River and Duliu River is more characteristic. Kaili Merry Forest Restaurant, Dongzhailou Restaurant, Majiang Downs, Huangping Chung An River, Jianhe Display Rack, and Li, Dong and Congxian counties are all excellent places to enjoy sour soup fish.
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