Wuchang Fish in Red Sour Soup

Name: Wuchang Fish in Red Sour Soup
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 tail Wuchang fish; 200g tomato; 200g Red Sour Soup; 300g Cucumber; 250g Bean sprouts; 70g shallot; 30g ginger; 30g garlic; 3g Mujiangzi; Some salt; Some oil; Some Shimizu

by Hua Qing Rouyi

4.8 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

3

During the Spring Festival this year, I went to Guizhou for a few days. After I came back, I missed the red and sour soup there. Red sour soup is a traditional food of the Miao people in Kaili area. It has a history of thousands of years. Its unique color (bright red), fragrance (fresh fragrance), taste (alkyd, sweet back) and other characteristics have appetizing effects. , So I bought sour soup ingredients online and made sour soup fish by myself. It was delicious.

Wuchang Fish in Red Sour Soup

1. Clean Wuchang fish, tomatoes, cucumbers and bean sprouts;

2. Cut the green onion into sections and slice the ginger;

3. Add appropriate amount of cooking oil to the pot;

4. Stir-fry the green onion, ginger and garlic to create a fragrance

5. Pour in the red sour soup and wood ginger seeds, stir fry for a sour fragrance;

6. Pour in an appropriate amount of water and bring it to a boil;

7. Put Wuchang fish in the soup pot;

8. Pour the boiled red sour soup into the soup pot;

9. Simmer the fish on medium heat for about 15-20 minutes;

10. Cut tomato and cucumber into strips;

11. Put the bean sprouts, cut tomatoes and cucumbers in the soup pot and cook;

12. The meat is tender, the soup is sour and refreshing, and the spiciness is moderate, so delicious.

Tips:
1. The side dishes are not limited to cucumbers, tomatoes, bean sprouts, you can adjust them according to your preferences;
2. When frying, don't use too much oil, it's refreshing and more delicious;
3. Fish can be replaced by other freshwater fish.