Make Sour and Spicy Fish with Miao Minority Style, a Local Specialty of Guizhou, Tender Fish, Tangy and Spicy

Introduction: The fish meat is tender, with a fresh aroma and rich flavor, and a tangy and rich aroma. The flavor is innovative and a national delicacy.

Sour and Spicy Fish Picture

Raw materials: 1 live grass carp (about 800g), 1500g Kaeli clear rice sour soup, 250g long green peppers, 25g fresh Sichuan peppercorns

10g ginger, 10g garlic.

Grass carp

Seasonings: 2g salt, 1g MSG, 1g sesame oil.

Sesame oil

Production method:

1. Wash the grass carp, fillet it, remove the dorsal spines, and rinse thoroughly, then cut it into several cuts on its back.

2. Pour the sour soup into a pot and bring it to a boil. Add the fish to cook until it is cooked, and remove it and plate it.

3. Roast the long green peppers on charcoal or other fire sources until the surface is charred, soft, and cooked. Remove the skin and mash it with a mortar and pestle with ginger, garlic, fresh Sichuan peppercorns, salt, MSG, sour soup, and sesame oil. Mix well to make a chili sauce and place it beside the fish. Mix it before eating to make it ready.

Nutritional value of fresh grass carp:

1. Grass carp contains abundant unsaturated fatty acids, which are beneficial to the circulation of blood and are a good food for cardiovascular patients;

2. Grass carp is rich in selenium, frequent consumption has the effects of anti-aging and beautification.

Suitable population: Generally applicable to all people.

Cooking guidance:

1. It is very delicious without MSG when cooking;

2. Fish bile is poisonous and cannot be eaten;

3. Grass carp must be fresh, and the heat must not be too large when cooking to avoid dispersing the fish meat.