Sour Fish
About Sour Fish - Guizhou Cuisine
Guizhou Sour Fish is a rare and delicious dish in Guizhou cuisine, originating from Guizhou. It is mainly made into hot and sour dishes, and uses fermentation for seasoning. It has rich flavors and is good at stir-frying, stewing, steaming and mixing. It is a homely taste in the hearts of local people.
Ingredients
- 1 grass carp
- Appropriate amount of cooking oil
- Salt as appropriate
- 1 tablespoon soy sauce
- Onion, ginger and garlic appropriate amount
- Cooking wine 1 spoon
Instructions
- 1. Clean the fish, make a few cuts on both sides of the fish body, marinate with cooking wine and salt for 15 minutes
- 2. Pour an appropriate amount of cooking oil into the pot and heat it over high heat until it is 70% hot.
- 3. Pan-fry the fish until both sides are slightly brown, then push it to the edge of the pan
- 4. Add onion, ginger and garlic and continue to stir-fry until cooked through
- 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and serve evenly.
- 6. Remove from the pan and serve on a plate
Cultural Notes
Guizhou Sour Fish embodies the culinary essence of Guizhou cuisine. The soul of Guizhou cuisine is sour and spicy. Guizhou people often say that if they don’t eat sour food for three days, they will walk in webs. Guizhou cuisine makes good use of fermented seasonings such as sour soup and bad chili peppers, and delicacies such as fish in sour soup and silk dolls demonstrate Guizhou people’s ultimate pursuit of hot and sour flavors. In Guizhou, people are very particular about the selection of ingredients and the control of heat. Guizhou Sour Fish is the epitome of this ingenuity.