Majiang Sour Soup Fish [Guizhou Majiang Specialty]

What is Majiang Sour Soup Fish? Authentic Guizhou Majiang specialty: Majiang Sour Soup Fish

Summary:Do you want to know what Majiang Sour Soup Fish is? This article is a detailed introduction toGuizhou Majiang specialty - Majiang Sour Soup Fish. It was reorganized and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Majiang Sour Soup Fish. The full text takes about 7 minutes to read, mainly including the basic introduction of Majiang Sour Soup Fish and its nutritional value? What are the product characteristics of Majiang Sour Soup Fish? How did the history of Majiang Sour Soup Fish come about? The production method of Majiang sour soup fish, the tasting and eating method of Majiang sour soup fish, etc

Introduction to Majiang Sour Soup Fish

Majiang Xiasi's Sour Soup Fish is one of the four famous dishes in Qiandongnan Prefecture, renowned both inside and outside the province. Good friends or dignitaries who come to Majiang as guests are often treated to this dish by Majiang. Xiasi Sour Soup Fish is a fish dish cooked with sour soup as the sauce. The fish are taken from wild river fish in the Xiasi section of the Qingshui River (such as horned fish, yellow spicy diced fish, silver carp, and roller fish). The sour soup is fermented with rice washing water or made with tomato juice. Sour soup and fish soup make fresh meat tender and delicious, enhancing appetite

Xiasi Sour Soup Fish is a traditional home cooked dish of the Miao ethnic group in Xiasi, Majiang. It can be considered a must-have for every household and must be included in every meal. In Miao households, there is a saying that goes, "If you don't eat sour for a day, you will yawn repeatedly; if you don't eat sour for two days, you won't want to eat; if you don't eat sour for three days, you will walk and play in circles. If you have one bowl of sour fish a day, you will be strong and climb high mountains; if you have two bowls of sour fish a day, you will live longer than in the southern mountains

Its characteristics are as follows: the ingredients are selected from freshwater wild fish or field fish, such as corner fish, carp, salmon, bream, catfish, etc. Soup is made by mixing rice acid or chili acid with ginger, garlic, tomato, Sichuan pepper, monosodium glutamate, fish flavored vegetables, etc. It belongs to pure natural green food, with a perfect combination of color, aroma, taste, tender meat, good taste, fresh soup, stimulating appetite, and can increase appetite. It is a rare and excellent dish

How to make Majiang sour fish soup<47

Tasting and Eating Methods of Majiang Sour Soup Fish

1. Dip: Scoop an appropriate amount of sour soup into a pot and boil it. Use fresh carp, hold the gill with your right thumb, and use your right hand to cut the gill and body of the fish with a knife, about halfway. Separate your hands at the edge of the knife, and insert your right index finger into the belly of the fish to remove the internal dirt. Put the fish into the rolled sour soup, and the fish will bounce a few times when it enters the pot. Sour soup inhaled into fish stomach; Penetrate various parts of the fish, and before cooking, add an appropriate amount of refined salt, ginger, garlic, raw Sichuan peppercorns, and fragrant fish cilantro. Mix chili powder, salt, chopped ginger flowers, scallions, garlic paste, etc. into dipping sauce and dip it in fresh fish. The fish meat is fresh and fragrant, the soup is sour and fresh, and the dipping sauce has a strong spicy aroma

2. Mixing: Cut and boil the fish using the same method as above. Add an appropriate amount of salt, Sichuan pepper leaves, burnt chili noodles, and other seasonings to the sour soup. Cook the fish for about 1 hour. Place the fish in a bowl, remove the fish bones, and mix the burnt chili noodles, salt, scallions, garlic paste, and tomatoes (tomatoes are first roasted on fire to remove their raw flavor, and then chopped into sauce as seasonings). Pour in the fish and mix well before eating. The fish meat is fresh and tender, with a strong spicy aroma