T/QLY 157-2023 Fashionable Qian cuisine cooking technique specification for pickled pepper fish tofu

Scope

Main technical content: 6 Production Processes 6.1 Preliminary Processing 6.1.1 Slaughtering osmanthus fish, removing internal organs, and cleaning it; cutting off the fish head and tail; removing the two fish fillets and removing all the bones from the fish fillets, slicing them into 4 cm-thick large pieces; mixing them with 1 g of salt, 0.5 g of MSG, 0.5 g of pepper, 5 ml of cooking wine, and 25 g of cornstarch, marinating and coating them with starch. 6.1.2 Breaking tofu into large pieces for sour soup. 6.2 Processing 6.2.1 Place a wok over high heat, add 700 ml of oil, and heat it to 70% of its boiling point. Add the osmanthus fish fillets and fry until they are cooked through, then remove them and drain the oil. 6.2.2 Clean the wok, add purified water, bring it to a boil, and blanch the tofu cubes until they are cooked through, then drain them. 6.2.3 Add lard and red oil to the wok and heat them. Stir-fry garlic cloves and ginger slices until they release their fragrance and turn golden brown. Add 300 ml of fresh soup, season with salt, MSG, chicken powder, and pepper powder, then add the fried osmanthus fish fillets. Simmer over medium-low heat for 3 minutes. Add aged vinegar and Sichuan pepper oil, then transfer the mixture to a clay pot lined with tofu and sprinkle with scallion sections to serve.

Development Information

Related Standards