Guizhou Sour Soup Fish
By VicentaLakin
Recipe Recommendations
- pincer fish 800g
- tofu 300g
- bamboo shoots 300g
- mushrooms 200g
- coriander 25g
- Guizhou Red Sour Soup Sauce 300ML
- laojiang 50g
- garlic 50g
- green onions 50g
- vegetable oil 50g
- Mountain Pepper oil 10ml
- salt 5g
- cooking wine 50g
- chicken essence 5g
- hot and sour
- burn
- an hour
- simple
Steps for Guizhou Sour Soup Fish
1
Guizhou red sour soup sauce.
2
Slaughter the fish, remove the gills, remove the internal organs and wash them. Cut sections (do not cut off the back). Use salt, ginger, chicken essence, and cooking wine to taste for 30 minutes.
3
Heat the pan, add oil, add ginger and garlic when cooked, stir-fry until the aroma is fragrant, add red sour soup sauce.
4
After frying for 1 minute, add water and green onions to boil.
5
Add mountain pepper oil (called zombie oil in Guizhou) to make soup.
6
Wash tofu and mushrooms and cut into slices.
7
Wash the bamboo shoots and cut them into sections, and shred the tails.
8
Cook bamboo shoots, mushrooms and tofu separately.
9
Add fish and cook for 3 minutes.
10
Turn off the heat, sprinkle with cilantro, and the Guizhou sour soup fish is ready.Guizhou Sour Soup Fish Make Tips
1. Guizhou Red Sour Soup Sauce and Mountain Pepper Oil are necessary seasonings and can be bought in supermarkets.
2. Don't have too much oil, otherwise it will be greasy and affect the taste.
3. Don't cook the fish too long, it will be cooked and the meat will become stale.
2. Don't have too much oil, otherwise it will be greasy and affect the taste.
3. Don't cook the fish too long, it will be cooked and the meat will become stale.