T/QLY 237-2024 Fashionable Qian cuisine, crispy skin and oily pork scraps

Scope

Main technical content: 6. Production process 6.1 Processing of main ingredients 6.2 Preliminary processing 6.2.1 Select black-haired pigs grown locally for more than two years, remove the hair by burning and scrubbing, then clean them. Pierce small holes with string and hang them to dry. 6.2.2 Place the dried pig skins in a wok with 50% hot oil and fry until they become crispy. Remove and drain the oil. Soak the crispy skins in warm water until they soften and scrape off the floating oil. Drain the water and cut them into small pieces to make oil residue embryos. 6.2.3 Wash green cayenne peppers and red chili peppers and cut them into granules. 6.2.4 Wash tomatoes and cut them into small pieces. 6.3 Processing 6.3.1 Place a wok over medium heat and add 1,000 ml of cooking oil. While the oil is still cold, add the oil residue embryos to the wok and fry them slowly until they start to bubble. Continue frying until the oil residue turns milky white and swells up. Remove and drain the oil. 6.3.2 Add 35 ml of base oil to the wok and heat it. Stir-fry ginger slices and garlic slices. Add dried fermented soybeans, green cayenne pepper granules, and red chili pepper granules and stir-fry until fragrant. Add the fried oil residue and tomato pieces. Pour in fresh soup, season with salt, MSG, and chicken bouillon, and reduce the sauce. Stir in scallion sections and serve immediately.

Development Information

Related Standards