T/CZSPTXH 117-2020 Chaoshan Cuisine: Cooking Process Standards for Raw Ling Fish

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of raw lily carp in Chaoshan cuisine. This document is applicable to the preparation of raw lily carp in Chaoshan cuisine. Main technical content: 4. Raw material requirements 4.1 Raw material: A live carp (grass carp) weighing about 1,000 g, 100 g of lard, and 75 g of white fatty meat. 4.2 Seasonings: 75 g of sugar, 10 g of dried mushrooms, 100 g of water chestnut flesh, 50 mL of white vinegar, 25 mL of soy sauce, 20 g of scallions, 5 mL of sesame oil, 20 g of red chili peppers, 10 g of ginger, and 20 g of celery stems. 4.3 Requirements: Note to remove blood stains from the fish abdominal cavity and dry it thoroughly. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking utensils: Stir-frying wok, stir-frying spatula, 2 dedicated wooden buckets, bamboo mesh, bamboo chopsticks, small bowls, and medium pots. 6. Production process 6.1 Knife work 6.1.1 Scaling and gutting the live grass carp, washing it clean, drying it thoroughly, and making two diagonal incisions about 3 cm deep on both sides of the fish back (to facilitate the penetration of heat). Set aside for later use. 6.1.2 Cut the dried mushrooms, celery stems, white fatty meat, ginger, scallions, and red chili peppers into small pieces about 3 mm in size. Set aside for later use. 6.2 Manual preparation 6.2.1 Add the small pieces of dried mushrooms, celery stems, white fatty meat, ginger, scallions, and red chili peppers to the soup, MSG, and soy sauce. Stir with a thin starch water to make a salty sauce. Pour it into a small bowl and serve as a salty dipping sauce. 6.2.2 Cut the water chestnut flesh, white fatty meat, red chili peppers, ginger, and scallions into small pieces. Stir-fry them in a wok, add lard, white sugar, soy sauce, and sesame oil. Thicken the sauce with st

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