所需食材
- 草鱼或鲤鱼1条（约1kg）
- 贵州红酸汤200ml
- 番茄2个
- 木姜子油1茶匙（可省）
- 生姜
- 大蒜
- 小米辣2-3个
- 葱花
- 盐适量
- 料酒2汤匙；食用油少许
食材准备
- 鱼处理干净，打斜刀片成鱼片，鱼骨剁段；用盐、料酒腌10分钟
- 番茄切块；生姜切片；小米辣切圈
烹饪步骤
- 炒番茄：锅中少油，下番茄块中火翻炒至软烂出汁。
- 加酸汤：倒入贵州红酸汤，加适量清水，放入姜片、蒜瓣，大火烧开。
- 先下鱼骨：将鱼骨段放入汤中，中火煮5分钟至熟。
- 下鱼片：转小火，将鱼片逐片放入，轻轻推动，煮1-2分钟至鱼片变白熟透。
- 调味出锅：加盐调味，撒葱花和小米辣圈，滴入木姜子油提香。
小贴士
- 酸汤鱼是贵州苗族名菜，贵州红酸汤是灵魂，网上可以买到
- 木姜子油是特色香料，香味独特，加了才地道，可在网上购买
- 鱼片要最后下，时间短保持嫩滑，过熟鱼肉变老
Ingredients
- 1 grass carp or carp (~1kg)
- 200ml Guizhou red sour broth (贵州红酸汤)
- 2 tomatoes
- 1 tsp wood ginger oil (木姜子油
- optional)
- ginger
- garlic
- 2–3 bird's eye chillies
- spring onion
- salt
- 2 tbsp cooking wine; oil
Preparation
- Clean fish, slice flesh into pieces at an angle. Chop bones into sections. Season with salt and wine, marinate 10 min.
- Dice tomatoes. Slice ginger. Slice chillies.
Steps
- Tomatoes: Heat a little oil, stir-fry tomatoes on medium until soft and juicy.
- Broth: Add Guizhou sour broth and enough water. Add ginger and garlic. Bring to a boil.
- Fish bones: Add fish bones first. Cook on medium 5 min until done.
- Fish slices: Reduce to a gentle simmer. Slide in fish slices one by one, nudging gently. Cook 1–2 min just until the flesh turns opaque.
- Finish: Season with salt. Scatter spring onion and chilli. Add a few drops of wood ginger oil for authentic fragrance.
Tips
- Suan Tang Yu is a Miao nationality classic from Guizhou — the sour broth is the soul; find it online or in Chinese grocery stores
- Wood ginger oil (木姜子油) is the unique finishing touch — worth seeking out
- Fish slices cook in under 2 minutes; overcooking makes them tough
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