"There is a local slang: If you don't eat sour food for three days, you will be able to walk and salvage lào cuān."
"It means that if you don't eat sour soup for three days, you will be unsteady when walking, fall from side to side, and have no strength."
Studio.
"Good guy, you don't have any strength? If you didn't know better, you'd think you just ate white flour!"
"If you don't eat, you won't have any energy, but if you eat, you will feel strong?"
"Drug gambling and I are inseparable??乛?乛?"
"I'm a local, and I really like to make a sour soup pot every three days."
"Good guy, I feel like everyone has something to say, but I don't understand it at all!"
······
Seeing that some serious joke seemed to be being made in the live broadcast room, Li Xiao quickly stopped:
"Some jokes are allowed, but some are not. Please don't tell nonsense."
"Okay, let's not talk about the topic of strength and weakness."
"This fish in sour soup is actually equivalent to sour fish hot pot."
"The traditional one is very simple. A dish of fish in sour soup is equal to a meal."
"Eat the fish in the fish in sour soup first, and then put the vegetables in the soup pot."
"The dishes can absorb the essence of the sour soup and fish."
"I think it's simple and convenient to make, which is one of the reasons why it's so popular in the local area."
"Of course, the simplicity I am talking about here is based on the premise that you have stored sour soup at home."
"If you don't have sour soup at home, it will be very troublesome to make this fish in sour soup."
"After all, the fermentation of the red sour soup alone will take at least a month."
Studio.
"One month? Isn't this too exaggerated?"
"The anchor's simplicity seems different from my simplicity?"
"Sour soup is actually very simple to make, it just takes a little longer to ferment."
“Every household has sour soup, so it’s really not a troublesome thing.”
"One month to ferment, forget it, what can I do if I have the time?"
······
While the audience was discussing, a young lady wearing ethnic minority clothing placed a copper pot on the stove on the table.
Inside the copper pot is of course today’s protagonist, fish in sour soup.
At the same time, the system prompts also appeared in Li Xiao's mind.
[Ding dong, check-in is successful, the food restaurant you checked in is: [Kaili Renjia Fish in Sour Soup]]
[Flavorful food inherited from the nation]
[Chenhou Sour Soup obtained by fermentation for thirty days]
[Special fermentation process makes fermentation more wonderful]
[Semi-wild Wujiang fish cultured in reservoirs]
[Sour soup that Guiyang people can’t live without]
【Wooden building with rich heritage】
[Chef: 4-star senior chef: Han Ruimin]
[Sous chef: 1-star senior chef: Zhu Zhicheng]
[Sous chef: 1-star senior chef: Lin Huaiguang]
"Ding dong, the system rating, [Kaili Renjia Fish in Sour Soup] has 4 stars."
"Ding dong, you have won a 4-star food store check-in reward"
[Ability: Proficient in making sour soup]
[Ability introduction: You have learned how to make a bowl of sour soup with excellent flavor.]
[Ability: Rapid fermentation of secret sour soup]
[Ability introduction: You can use special techniques to obtain excellent quality sour soup in one day]
[Ability: Proficient in making glutinous rice cakes]
[Ability introduction: You have learned how to make delicious glutinous rice cake.]
[Money: 10,000 yuan]
【Famous: 40】
[Introduction to fame: 1 point of fame will allow 10 strangers to recognize you through different channels]
Good guy, I learned someone's unique skills right now.
And it only takes one day to complete the production. If they change their profession to selling sour soup, wouldn’t this kill them?
Li Xiao moved the camera slightly.
The whole picture of the fish in sour soup was shown to the audience.
The fish in sour soup is sprinkled with chopped green onion and coriander, and a thick layer of fat floats on the surface.
Wujiang fish itself has very few spines, and the fish meat in this sour soup fish is cut.
It can even be seen that the excess fish bones inside have been carefully removed.
A full pot, full portion.
When stirred gently, you can still see the spices and fish bones inside, as well as the soft and rotten tomatoes.
Li Xiao put aside the layer of red grease, scooped up a spoonful of rich sour soup and put it into his mouth.
The taste is very impactful.
The entrance is a very strong sour tomato flavor, followed by a sour and astringent taste like fermented rice wine, and finally a slight fruity and sweet taste.
The taste is very complex, with a lingering aftertaste after the impact.
“The taste is very complex and layered.”
"Sour, spicy, salty, and fragrant, four flavors come one after another."
"Half-ripe and unripe tomatoes are used in the sour soup. The soup has a green tomato sourness and a fresh fruity aroma."
"For the locals, the sour taste should be just right."
"But, for me, it's a little bit on the sour side."
"No wonder, when I was ordering, the lady asked me if I wanted less sour food."
“A large amount of fresh mujiang seeds and dried mujiang seeds are added to the soup, which brings the flavor of the sour soup to a new level.”
"Perhaps many people don't know that Mujiangzi is a Lauraceae plant produced in the Three Gorges area. Its taste is somewhat similar to a mixture of lemongrass and lemon leaves."
"The jellyfish produces beautiful golden flowers, which can be used fresh or dried. They are usually used to make juice or as a spice."
"Fresh ginger seeds have a strong flavor, but have a refreshing herbal aroma."
"The dried wood ginger seeds have a dull taste and a heavier aftertaste."
"This fish in sour soup also has chili pepper in it. If you drink it in one sip, your whole throat will be spicy."
“Overall, the sour soup tastes pretty good.”
"Now let's try the Wujiang fish here to see if it's delicious."
As he spoke, Li Xiao picked up a piece of fish and threw it into his mouth.
The soup is very thick and tightly coats the thinly sliced fish.
The fish meat is fresh and smooth, the fish skin is very smooth, and the fish meat is very tender.
The chef handled the heat well and the thickness of the meat slices was just right.
It won't be too thick, making it difficult to cook thoroughly.
It won't be too thin, causing the meat to become loose and break into pieces when pinched.
The soup should be thick enough to coat the fish easily.
So even though the fish meat has not been in the sour soup for a long time, the taste is still very rich.
Except for the vertebrae, they were not removed to maintain the shape.
Other small bone spurs were carefully picked out.
It tastes very comfortable, and your mouth is full of fresh and tender fish meat, so you don’t have to worry about being tortured by fish bones.
Li Xiao extended his thumb:
"The fish tastes very sweet, without any earthy smell, and the meat is very firm. As soon as you eat it, you can tell that it is not artificially raised."
“The sweet and sour soup with rich flavor, paired with the tender fish, is very comfortable to eat.”
"Originally, Wujiang fish is very rich in oil, so it will feel greasy when you eat it, but with this fish in sour soup, you won't feel it at all."
As he said that, he picked up the second piece of fish fillet dripping with sour soup and stuffed it into his mouth, with a satisfied expression on his face.
