Production process 6.1 Preliminary processing 6.1.1 Slaughter the sweet-scented osmanthus fish, remove the internal organs and clean it; cut off the head and tail of the fish; remove two fans of fish meat, remove all the spines from the fish meat, and slice it into 4cm thick pieces ; Mix well with 1g of salt, 0.5g of MSG, 0.5g of pepper, 5ml of cooking wine, and 25g of cornstarch, and make a paste. 6.1.2 Break the tofu in sour soup into large pieces with your hands. 6.2 Processing 6.2.1 Place the wok over high heat, add 700ml of oil, heat until 70% hot, add mandarin fish fillets and fry until cooked through to control oil. 6.2.2 Clean the wok, add purified water to boil, add tofu cubes and blanch them until they are tender, and control the water; put them into a casserole and set aside. 6.2.3 Add lard and red oil to the wok and heat it up; sauté the garlic and ginger until fragrant, add the minced chili pepper and stir-fry until fragrant and colored; add 300ml of fresh soup, add salt, monosodium glutamate and chicken powder , pepper noodles, cooking wine, add fried sweet-scented osmanthus fish fillets, cook over medium-low heat for 3 minutes, then add vinegar and pepper oil, remove from the pot and put into a casserole lined with tofu, sprinkle with garlic sprouts and serve.
T/QLY 157-2023 history
2023T/QLY 157-2023 Specification for Cuisine Craftsmanship of Tofu Fish with Salt-pickled Chilli-Guizhou Cuisine in Vogue