How to practice fish in sour soup (how to practice fish in sour soup with tomato)

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List of contents for this article:

1、How to cook fish in sour soup
2、The three most authentic methods of Guizhou sour soup fish
3、Authentic method of sour soup fish
4、How to make Vietnamese Tamarind Sour Soup Fish-How to Make Vietnamese Tamarind Sour Soup Fish

How to cook fish in sour soup

Add the sour corn pulp to 1 cup of boiling water and cook for 15 minutes until the sour corn is softened and melted. Crush the sour corn pulp with a fine sieve, filter the pulp residue, and leave the sour corn juice.

There are many ways to make fish in Guizhou sour soup. Here are three more authentic ones. One is the method of red sour soup. First wash and chop the tomatoes, put them into a jar to ferment, and wait until they turn sour to become the base for the red sour soup. Clean the fish and cut it into pieces. Heat the oil in the pan, add onions, ginger and garlic and saute until fragrant, add the red sour soup base, stir fry a few times, add water to boil.

Add the tomato pieces and stir fry until soft and tender. Pour in the red sour soup and stir fry for 1 minute.

The three most authentic methods of Guizhou sour soup fish

Cut the fish into slices and then cook directly in boiling sour soup to retain the umami flavor to the greatest extent.

There are many authentic ways to cook fish in sour soup in Guizhou. The common one is to ferment rice soup to make sour soup to cook fish. First of all, prepare the ingredients. The fish are generally made of fresh local fish, such as grass carp and carp. Sour soup can be fermented with rice soup in advance, or you can choose high-quality finished sour soup. Clean the fish and make a few cuts on the fish to taste it. Boil boiling water in the pan, add onions, ginger and cooking wine to remove the fishy smell, and remove the fish for later use.

There are many authentic ways to cook fish in sour soup in Guizhou. The common one is to ferment rice soup to make sour soup to cook fish. First of all, prepare the ingredients. The fish generally choose fresh local fish, such as grass carp, carp, etc. You can make sour soup yourself. Use rice to boil it into a thicker rice soup, place it in a jar, seal it for fermentation, and wait until it turns sour. You also need to prepare seasonings such as onions, ginger, garlic, peppers, and litchal nuts. Clean the fish first and make a few cuts on the fish to taste it.

Sour soup selection: Authentic red sour soup needs to be naturally fermented with Guizhou wild tomatoes (Maolajiao). When online shopping, you can choose from the "Yumeng" or "Lianghuanzhai" brands.

The authentic Guizhou method of sour soup fish mainly includes several steps: preparing sour soup, processing the fish, and cooking and seasoning. First, prepare sour soup. There are many kinds of Guizhou sour soups, such as Gaosour soups, Shangsour soups, Ersour soups, etc., which are selected according to the taste and the raw materials of the sour soups. Homemade sour soups generally need to be fermented, but for convenience, ready-made red sour soups are also available on the market for purchase. This red sour soup has a rich taste and adds a unique flavor to fish meat.

Authentic method of sour soup fish

1. Treat fish and fish to remove internal organs and wash, cut into pieces or cut back, marinate with cooking wine, ginger slices and salt for 15 minutes. Fried fish bones to slightly yellow, add boiling water to boil into milk white fish soup standby (traditional practice can be omitted, direct sour soup boil). Stir fry the sour soup in a hot pan, add a little oil, saute the ginger and garlic until fragrant, add the tomato pieces and stir-fry until soft and tender. Pour in red sour soup (+ white sour soup) and stir fry until fragrant, add fish bone soup or water (about 5L), and bring to a boil over high heat.

2. There are many ways to make fish in Guizhou sour soup. Here are three more authentic ones. One is the method of red sour soup. First wash and chop the tomatoes, put them into a jar to ferment, and wait until they turn sour to become the base for the red sour soup. Clean the fish and cut it into pieces. Heat the oil in the pan, add onions, ginger and garlic and saute until fragrant, add the red sour soup base, stir fry a few times, add water to boil.

3. There are many key points in the practice of authentic Guizhou sour soup fish. First of all, sour soup is very important. It is generally fermented with rice soup. Choose fresh live fish, common ones include grass carp, carp, etc. When making, first pour the sour soup into the pot and boil it. The taste of sour soup is rich and mellow, with a unique fermentation aroma. Put the processed fish into the pan, pay attention to the heat, and usually cook slowly over medium to medium heat to allow the fish to fully absorb the taste of the sour soup.

4. Handle the fish, slaughter and wash them, cut into pieces or cut the fish with a knife, marinate with cooking wine and ginger slices for 10 minutes to remove the fishy smell.

How to make Vietnamese Tamarind Sour Soup Fish-How to Make Vietnamese Tamarind Sour Soup Fish

1. Canh Chua Ca brings together the specialty ingredients of the Mekong River Delta, including rich fish, fruits and vegetables. The seasonings are mainly tamarind and fish sauce. Banh Mi combines French and Vietnam flavors. It is wrapped in sausage or cake, topped with pepper mayonnaise and soy sauce. It is delicious.

2. Characteristics of Canh Chua Cá: Mekong River Delta flavor, hot and sour soup base (pineapple, tomato, tamarind) with freshwater fish. Characteristics of Cà Ri Da: Vietnam version of curry, coconut milk is fragrant, served with chicken or shrimp, often dipped in baguettes or served with bread. Other things worth trying: Snail powder (Bún c): Hanoi street sour and spicy snails meat powder. Duck eggs (Trng Vt Ln): Heavy taste challenge. Chè: A specialty dessert of Vietnam.

3. Characteristics of Canh Chua Cá: Mekong River Delta flavor, hot and sour soup base (pineapple, tomato, tamarind) with freshwater fish.