Which restaurant has the most authentic Guizhou sour soup fish?

The food prepared in different regions is also different. Some regions prefer sweet food, some regions prefer spicy food. Guizhou's sour soup fish can be said to be a very distinctive food. Most people cook fish either by pan-frying or deep-frying. Some people stew fish or grill fish. Each method makes the fish taste different. Sour soup fish tastes sour, but it is full of fish aroma. So which Guizhou sour soup fish restaurant is the most authentic?

Sour soup hot pot

raw material:

1 live fish weighing about 1100 grams, 3 kilograms of clear and sour soup with hairy chili horns, 100 grams of cabbage, 60 grams of lettuce, 80 grams of wild vegetables, 50 grams of bean sprouts, 80 grams of tofu, 50 grams of blood sausage, 50 grams of mushrooms, 50 grams of sweet potato starch, 50 grams of potatoes, 30 grams of garlic sprouts, 30 grams of coriander, 30 grams of radish, 30 grams of leek, 10 grams of pepper, 60 grams of chili powder, 10 grams of litsea cubeba, 10 grams of ginger, 25 grams of chopped green onion, and 20 grams of fine salt.

Preparation method:

1. Feed the live fish with clean water for 1 to 2 days, make a cut at the third scale behind the gill and take out the fish gallbladder.

2. Mix chili powder, litsea cubeba, ginger, chopped green onion, salt and sour soup to make dipping water.

3. Place a clean pot on the fire, add the clear sour tomato soup and bring it to a boil, add the fish, radish, leek, and peppercorns, and when the fish scales turn up, add the vegetables and serve (with dipping sauce).

Yuanyang Hotpot

raw material:

2 fresh fish, about 800 grams each, 1.5 kilograms of white sour soup, 1.5 kilograms of red sour soup, 300 grams of bean sprouts, 30 grams of sliced ​​ginger, 50 grams of scallion nodes, 300 grams of cooked twice-cooked pork slices, 200 grams of ham, 100 grams of blood sausage, 100 grams of tofu, 50 grams of mushrooms, 50 grams of cabbage, 50 grams of vermicelli, 30 grams of refined salt, 80 grams of chili powder, 50 grams of cooking wine, 10 grams of sugar, 10 grams of pepper powder, 10 grams of litsea cubeba oil, 10 grams of MSG, 6 grams of sesame oil, 15 grams of fermented tofu, 20 grams of fried soybeans, 12 grams of black kohlrabi particles, 50 grams of coriander nodes, 15 grams of coriander powder, 20 grams of chopped scallion, 50 grams of lard, 50 grams of refined oil.

Preparation method:

1. After slaughtering the fresh fish, clean it and cut it into 5 sections from 4/5 of the back to the abdomen with a knife; select and clean the soybean sprouts.

2. Place a clean pot on medium heat, add melted lard and refined oil and heat them up. Add ginger slices, scallion slices, and scallion sections and stir-fry until fragrant. Pour in the white sour soup base, add fish bone soup and boil until the sour aroma overflows. Put bean sprouts into the pot, then add the fish, add salt, pepper, cooking wine, and sugar, turn to medium heat and cook the fish pieces. Add in Litsea cubeba oil and serve. Take another pot and place it on medium heat, add melted lard and refined oil and heat them up. Add ginger slices, scallion slices, and scallion segments and stir-fry until fragrant. Pour in the red sour soup base and clear soup. Simmer until the sour aroma overflows. Then add the cilantro segments and serve with the side dishes.

3. Use salt, chili powder, pepper powder, MSG, litsea cubeba oil, sesame oil, fermented tofu, fried soybeans, black kohlrabi granules, fermented tofu, coriander nodes, coriander powder, and a little chopped green onion, and use the soup in the pot to make a dipping sauce. You can dip it with the cooked fish pieces and various blanched side dishes in the pot.

Production key:

1. Sour soup must be made strictly according to the requirements. Do not make sour soup indiscriminately like some people in the market, especially those from other places who do not know how to prepare sour soup, by using pickled peppers, tomatoes, white vinegar, and citric acid. This kind of sour soup not only lacks the mellow sour flavor, but also tastes spicy and becomes more sour the more you eat it. Even blanching tofu will have a tough and tough texture.

2. The raw materials must be fresh to highlight the purity and characteristics of the sour soup.