T/YCYCS 002-2023 Active Group standards

T/YCYCS 002-2023 The famous dish of Huanqu is Braised Yellow River Carp

Publish Date: 2023-07-06 Implement Date: 2023-08-06 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/YCYCS 002-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Aquatic product processing and products

ICS Name: Fish and aquatic products

Publish Date: 2023-07-06

Implement Date: 2023-08-06

Scope

Main technical content: 5.3.1 Heat the wok, pour in cottonseed oil, and heat it to about 150°C. When there's a slight smoke, pinch the fish tail and slowly put the fish body into the wok for frying. When the fish body surface is dry, both sides turn golden brown, and the fish meat flips up, remove it and set aside. Pour the oil into another container. 5.3.2 Pour 50 g of cottonseed oil into the wok, heat it until there's a slight smoke, then add scallions, ginger, Sichuan peppercorns, chili peppers, and star anise to stir-fry until fragrant. Add soy sauce, cooking wine, white pepper powder, edible salt, and millet vinegar to stir. Pour in drinking water and boil it. 5.3.3 Add the fried fish body to the wok. The water in the wok should cover the fish body. Add MSG. 5.3.4 Cook over medium heat for 20 minutes until the water in the wok has reduced to one-third of its original volume. Remove the fish and place it in a plate. 5.3.5 Use a colander to remove the solid residue from the wok. Turn the heat to high and cook for about 20 minutes. Add a small amount of millet vinegar to the sauce in the wok and pour it over the fish in the plate. Sprinkle with chopped scallions and parsley, and the dish is ready.