T/QLY 224-2024 Active Group standards

T/QLY 224-2024 Traditional Qian cuisine with pickled and spicy re-fried pork

Publish Date: 2024-12-18 Implement Date: 2024-12-21 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/QLY 224-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-12-18

Implement Date: 2024-12-21

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Burn off the fat and fur on the buttock meat, scrape off the charred and blackened parts, rinse clean, and boil it in a pot of clear water until it is just cooked through. Remove it, drain the water, and cut it into thin slices 5 cm long, 4 cm wide, and 0.15 cm thick. 6.1.2 Wash the scallions and cut them into horse-ear-shaped segments. 6.2 Processing Heat a wok over high heat and add 30 ml of oil. Stir-fry the sliced meat until it forms a lantern-shaped shape and releases oil. Remove it when the oil is released. Add ginger slices and garlic slices and stir-fry until fragrant. Add fermented chili peppers and stir-fry until the oil turns red. Add the stir-fried meat, pour in fresh soup, add salt, sugar, and soy sauce, sprinkle in the scallion segments, stir evenly, and pour in oil. Remove it from the heat, arrange it on a plate, and serve it immediately.