Taier, founded on 20 15, is an innovative internet catering brand, featuring the fish with pickled vegetables in the old jar. Stores radiate to most cities in China, mainly in first-tier cities such as Beijing, Shanghai, Guangzhou and Shenzhen. 202 1 opened its first store in Singapore and will continue to expand overseas in the future.

Taier was originally a street snack bar whose flavor was handed down from generation to generation. The boss put all his energy into researching products and forgot to open the door. He didn't even think of the name of the store, and he was often laughed at by customers for being too stupid and stupid. The optimistic boss also felt that he was too stupid, so he named the store "too stupid".

In order to provide customers with better sauerkraut, the sauerkraut in Taier Restaurant has set a standard, which lasted for 35 days, restored the characteristics of local wine cellars in Chongqing, selected natural good spring water and made brine. This sauerkraut tastes crisp, sour and has a lactic acid taste. The fish is made of hand-made bass fillets, the thickness of which is accurate to 2mm, to ensure that the meat is elastic, tough and smooth.

Home-cooked method of pickled fish

Ingredients: grass carp 1 contract 2 kg, Qiaotou pickled fish seasoning 1 bag, garlic, ginger, green pepper, red millet spicy, dried pepper, pepper, shallot, rapeseed oil, cooking wine and salt.

Step 1: Clean the black film on the inner wall of fish scales, gills, viscera and belly of grass carp, absorb water with kitchen paper towels, cut off the fins, head and back of the fish with a knife, and stick the knife on the fish on both sides under the fishbone slices.

The whole fish is divided into four pieces, then the head is cut in half, the fish bones are chopped into small pieces, and the two pieces of fish are sliced separately. When slicing fish, the first knife is not cut, and the second knife is cut. After unfolding, the fish fillets are big and thin.

Step 2: Put the fish head and bones into a basin, grab them evenly with cooking wine and salt, then wash them with clear water until they are fresh and drain. Put the fish fillets in another bowl, grab them with cooking wine and a little salt for a few times, grab them with clear water for a few times, wash them until they are clean, then drain the water and put them in the bowl, then add the marinade and grab them evenly, and let them stand for 8 minutes.

Step 3: add 50 grams of rapeseed oil to the hot pot, and the oil is more than usual. Add ginger, garlic and green pepper and stir-fry until fragrant.

Step 4: Add the fish head and bones, fry until the color changes, and pour 2 tablespoons of cooking wine along the edge of the pot to remove the fishy smell.

Step 5: Stir-fry the fish heads and bones to change color, then pour in the pickled cabbage seasoning bag and stir evenly to stir-fry them to a sour and spicy taste.

Step 6: Pour 2 bowls of boiling water, cook the fish head and bones for 3 minutes, skim off the floating foam, then take out the cooked fish head and bones with a colander and put them in a large bowl, leaving only soup in the pot.

Step 7: Turn the fire to a minimum, and then spread the fish slices into the pot. After all the fish fillets are put into the pot, turn to medium heat and the soup in the pot will boil. Turn them back to low heat and cook for half a minute. Then turn off the heat when the fillets turn white and roll.

Step 8: Finally, pour the cooked fish fillets together with the soup into a large bowl containing fish bones, sprinkle with chopped green onion, dried pepper and pepper particles, and then heat a tablespoon of hot oil to stir-fry the fragrance.

Baidu encyclopedia-Taier fish with Chinese sauerkraut