T/NMGPRCYFD 005-2025 Inner Mongolia Geographical Indication Gourmet Dishes - Stewed Hasihe Carp

Scope

Main technical content: Pre-processing for the 7 production steps: - Processing carp: Remove the scales, gills, and internal organs of the carp, clean it thoroughly, and then make several incisions every 2-3 cm on both sides of the fish. Rinse it several times with water and drain it. - Preparing ingredients: Cut the scallions into sections, slice the ginger, flatten the garlic, cut the dried chili peppers into sections, and wash and cut the cilantro into sections for later use. - Cooking process: - Fry the carp: Pour a suitable amount of cooking oil into the wok, heat the oil to 70% of its boiling point (about 180°C; you can see the oil surface slightly smoking), and then add the carp. Maintain a medium-low heat to avoid burning the fish skin. Fry until one side turns golden brown, then gently flip it over and fry the other side until golden brown as well. - Stir-fry the ingredients: After frying the carp, add the scallion sections, ginger slices, garlic cloves, Sichuan peppercorns, star anise, and dried chili peppers to the wok and stir-fry together with the carp to release their aroma. - Seasoning: Add cooking wine to further remove the fishy smell; add light soy sauce to enhance the flavor and dark soy sauce for coloring, then stir evenly. Add sugar next. - Simmering: Add enough water to cover the fish completely. Bring the water to a boil over high heat, then simmer at low heat for 30-40 minutes. The simmering time can be adjusted according to the size of the fish. - Seasoning and serving: Simmer until the sauce becomes thick and the fish is fully cooked and well-seasoned. Add salt to taste and stir evenly to ensure the salt is evenly distributed throughout the sauce and fish. Finally, sprinkle with cilantro sections before serving.

Development Information

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