Who invented Jiaojiu pickled cabbage fish noodles?

Material. 1 freshwater fish, 1 bag of sauerkraut, 6 pickled peppers, 3 cloves of garlic, 1 small piece of ginger, 1 star anise, 1 small handful of Sichuan pepper, 10 dried chilies, 1 coriander, pickled fish ingredients: 1 egg white, 1 tablespoon starch, 1 tablespoon cooking wine, 1 2 tablespoons sugar, 1 2 teaspoons salt, 1 3 teaspoons white pepper.

Method. 1. Put the fish flat on the board, take a sharp knife and slice the fish meat from the tail of the fish, stick to the fish bone in the middle to slice the fish meat, and then turn over to slice the fish meat on the other side; Place the large slice of fish flat on the cutting board, cut the knife at a 45-degree angle to the cutting board, and cut the fish into thin slices for later use.

2. Add all the marinated fish ingredients to the cut fish, gently grasp it with your hands, and marinate for 15 minutes.

3. Wash the sauerkraut and cut it into small strips, cut the garlic and ginger into slices, and cut the dried chili pepper into segments.

4. Pour slightly more oil than the stir-fry into the pot and cook until it is 7 hot, then put in 1 and a half peppercorns and dried chili peppers to choke the pot, and then add star anise, garlic, ginger and pickled pepper and stir-fry together with the chopped sauerkraut.

5. After the fragrance of the sauerkraut is stir-fried, add about 1 liter of water, then put in the fish head and bones removed before, cover the pot, boil over high heat, turn to a simmer and cook for 15 minutes until the soup becomes thick.

6. Gently pour down the fish fillets, turn off the heat after blanching, and pour the boiled sauerkraut fish into a large bowl or casserole (it is recommended to use a casserole, please pay attention to the attached intimate suggestions).

7. Clean the pot, then pour in a little oil and boil it to 7 hot, then put in the other half of Sichuan pepper and dried chili pepper and stir-fry until fragrant, then pour it on the boiled sauerkraut fish, preferably put 2 coriander.

Tips. 1. It is best to use freshwater fish for making sauerkraut fish, and the taste of the meat will be better.

2. The knife must be fast when slicing fish, and it is best to sharpen the knife in advance to get twice the result with half the effort.

3. Adding egg whites when marinating fish will make the fish taste more tender, but there is also a small disadvantage that it will make the soup slightly turbid, if you have a good way, please tell it and share it with me; And with a little sugar, I think it will make the meat taste more delicious.

4. When scalding the fish fillet, you must not blanch it for too long, because it is about the same when you see the discoloration, and the meat will not be delicious after a long time.

5. It is recommended to use a casserole to hold the benefit: after eating, the soup and sauerkraut are often left, and the next day buy a piece of tofu and put it in to cook, it is a very delicious dish!

I don't know about this, but it's delicious anyway.

I don't know, it seems to be our Qingdao.

There are many theories about the origin of sauerkraut fish. Some say that the Zhouyu restaurant founded in Jinfu Township, Jiangjin County, Chongqing City, operated sauerkraut fish in the mid-80s, which was praised by eaters. Some also say that Laifu Town, Bishan County, Chongqing City, this town is located on the side of Chengdu-Chongqing Highway, the Binan River passes through the street, the fresh fish production is large, the master of cooking fish comes out in large numbers, there is the reputation of "Laifu Town Fresh Fish Beauty", a small snack shop in Qiaotou, simply with the famous store of "Fresh Fish", written by the famous calligrapher Yang Xuanting of the country, the three words of "Fresh Fish", hanging in front of the store, both as a market sign, and the name of the store, it launched the "boiled fish" after several years of popularity, and launched the "sauerkraut fish".

The flavor is unique, the reputation is gone, and it has been imitated all over the province. In addition, there is a good fisherman in Bishan County, a few fish are caught a few times a day, and the wife mistakenly puts the fish into the pot of sauerkraut soup, and then tastes it, it is extremely delicious, and the fisherman praises it when he meets people, and the sauerkraut fish is also famous.

This is not clear, but I personally think that Jiaojiu sauerkraut fish is delicious.

It doesn't matter, we have a Jiajiaojiu pickled cabbage fish and rice restaurant is very delicious.

It doesn't matter who invented it, if you want to learn, you can come to Anhui New Oriental Cooking School to study.

Materials. Ingredients.

1000 grams of bighead carp.

100 grams of sauerkraut.

50 grams of pickled pepper.

Accessories. Oyster sauce.

1 teaspoon. Dried chili peppers.

15 grams. Pepper.

15 grams. Spring onion.

2 roots. Old ginger.

1 piece. Garlic.

3 petals. Pepper.

1 teaspoon. Wine.

1 teaspoon. Preparation of sauerkraut fish.

One silver carp, slaughter and clean, put the sliced fish fillets into a large bowl, add a little salt, pepper, ginger, cooking wine to grasp the flavor evenly.

Cut the green onion into sections, shred the old ginger, slice the garlic, cut the dried chili pepper into segments, and dry peppercorns to taste.

Cut the pickled cabbage into sections, and a little red pickled pepper.

Add rapeseed oil to the wok and stir-fry the chives, ginger, garlic, dried chili peppers and peppercorns to bring out the fragrance.

Add the sauerkraut and red pickled pepper and stir-fry for a few minutes.

Add boiling water or bone broth and cook for 5 minutes.

Add a spoonful of oyster sauce and a spoonful of pepper.

Put the fish head and fish bones in, bring to a boil over high heat, skim off the foam, cook for about 10 minutes, and use a colander to put the fish bones, fish head and sauerkraut into a large pot.

Turn to low heat, put the fish fillets into the pot one by one, turn on medium heat, see the fish fillets turn white, and the soup boils slightly, then pour the soup and fish fillets into the pot carefully.

<> cooking skills. 1. The fish fillets are fragile, so be careful when putting the fish fillets into the soup, gently spread them with chopsticks, do not stir-fry vigorously, the fish fillets can be boiled and discolored, not boiled for a long time, otherwise the taste is not good;

2. If you don't eat spicy, you can skip pickled peppers and dried chili peppers, and the taste is also very delicious;

3. The fish must be fresh and live, and the time should not be left for a long time, so that the fish meat is tender and delicious;

4. I didn't put salt in this dish, because the sauerkraut is very salty, you can adjust the taste of the sauerkraut you bought by yourself, and add salt if the taste is not enough.

The Jiaojiu sauerkraut fish is really delicious, so fragrant, it is not unforgettable at all.

I don't know what the taste is, I still think that Jiaojiu is delicious, unpalatable to death, the fish is frozen, and it is so unpalatable that it bursts.

It's not surprising, I've eaten Jiaojiu pickled cabbage fish, and the taste is indeed better than that of AUO Noodle Restaurant, and the soup is delicious.

I closed the shop and went somewhere else to make Jiaojiu pickled cabbage fish.

The sauerkraut fish is delicious, and the soup is delicious! Personally, I prefer to go to Jiaojiu to eat.

It's not the same, Jiaojiu sauerkraut fish is delicious, I recommend you to try it.

I think Pepper Nine is more delicious.