T/QLY 039-2022 Fashionable Qian Cuisine and Tai Zi Shen San Sui Ma Duck Soup Cooking Technical Specification

Scope

Main technical content: 4 Raw materials and requirements: - Main ingredients: - 1 Sui Muda duck (1200 g). - 25 g of Codonopsis pilosula. - 30 g of dried mushrooms. - 100 g of Huai Shan yam. - Seasonings: - 6 g of salt, which must comply with GB 2721. - 2 g of pepper powder, which must comply with NY/T 455. - 30 mL of cooking wine, which must comply with SB/T 10416. - 25 mL of rendered lard, which must comply with GB/T 8937. - 30 g of ginger chunks, which must comply with GB/T 30383. - 15 g of scallions, which must comply with NY/T 744. - Processing water must comply with GB 5749. 5 Cooking utensils: - Cooking pots and related tools. - Tools: cutting boards, knives, etc. 6 Production process: - Processing main ingredients: - Slaughter and clean the Sui Muda duck. Use straw to burn off its feathers, then wash and cut it into chunks. - Blanch the duck chunks in boiling water with cooking wine to remove blood stains, then remove and rinse with clean water. - Soak and rinse Codonopsis pilosula and dried mushrooms in water for a while to remove dust. - Scrape off the skin of Huai Shan yam, wash it, and cut it into irregular chunks. - Cooking: - Heat the rendered lard in a wok over high heat, add ginger chunks and scallions to stir-fry until fragrant. - Add the duck chunks and stir-fry until they release their aroma. - Pour in boiling water, skim off the foam, cover, and simmer over low heat until they are 80% cooked. - Add Codonopsis pilosula, soaked dried mushrooms, and Huai Shan yam chunks, season with salt, and simmer until they are tender. - After removing the ginger chunks and scallions, sprinkle with pepper powder and mix well. 7 Serving: - Serving utensils: soup pot and soup bowl. - Serving method: After the main ingredients are cooked and seasoned, transfer them to serving utensils. 8 Quality requirements: -

Development Information

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