水族酸汤煮鲫鱼
A Shui ethnic specialty from Sandu, Guizhou. Crucian carp cooked in traditional sour soup made from pickled vegetables and tomato, creating a appetizing and refreshing flavor.
准备时间 Prep
20 分钟 min
烹饪时间 Cook
25 分钟 min
份量 Serves
4 人份 servings
总时长 Total
45 分钟 min
Crucian carp
3-4 fish, cleaned
Pickled vegetables
Sour soup base
Tomato
Chopped
Fresh chili
Sliced
Ginger
Sliced
Garlic
Sliced
Salt
Sichuan pepper
Cooking wine
Oil
Clean fish, make cuts on both sides. Marinate with cooking wine and salt for 10 minutes.
Heat oil. Pan-fry fish until golden on both sides. Remove and set aside.
Add ginger, garlic, chili and Sichuan pepper. Stir-fry until fragrant.
Add pickled vegetables and tomato. Stir-fry for 2 minutes.
Add water and bring to boil. Return fish to pot. Simmer for 15 minutes.
Adjust seasoning with salt. Serve hot with sour and spicy flavor!
Cooking Tips