T/QLY 121-2022 Traditional Qian cuisine and the cooking technique specifications for fish wrapped with garlic by the Miao nationality

Scope

Main technical content: 4. Raw materials and requirements: - Main ingredients: - Carp (1 fish, 800 g) - Chives (150 g) - Guangcai (100 g) - Red chili peppers (50 g) - Green chili peppers (50 g) - Seasonings: - Fermented chili peppers (125 g), which must comply with DB52/T 982 standards - Fresh Sichuan pepper (15 g) - Salt (2.5 g), which must comply with GB 2721 standards - Sichuan pepper powder (1.5 g) - Glutinous rice wine (75 mL) - Ginger (15 g) - Garlic (15 g) - Processing water (should comply with GB 5749 standards) 5. Cooking equipment and tools: - Stir-fry wok and related equipment - Tools: cutting boards, knives, etc. 6. Production process: - Preliminary processing: - Slaughter and gut the carp, then clean it; - Rub the carp with salt, Sichuan pepper powder, and glutinous rice wine inside and out and marinate for 1 hour. - Prepare the chili sauce: - Mix fresh red and green chili peppers, ginger, garlic, and fresh Sichuan pepper in a mortar and pound them together. Add fermented chili peppers and salt to mix well. - Prepare the ingredients: - Remove the yellow leaves from the chives and wash them; - Wash and cut the Guangcai into strips. - Prepare the rice straw: - Wash it and arrange it in three layers in a container. Open the marinated carp with the skin facing down and place it on the rice straw. Top with the prepared chili sauce and add the chives and Guangcai. Close the carp and tie it tightly with rice straw. - Place the wrapped carp in a large pot, add enough water to cover it, and boil it over high heat. Then simmer it for 10 hours and serve it immediately. 7. Packaging: - Shallow rectangular serving plates. - Method of serving: - Place the dish in the plate and drizzle with the prepared sauce. 8. Sensory requirements: - Appearance:

Development Information

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