T/CZCA 011-2022, Puning Cuisine, Hongyang Guzi Soup

Scope

Main technical content: 5.2 Cooking 5.2.1 Preparation 5.2.1.1 Wash the pork lean meat and cut it into thin slices, each 0.3 cm thick, for later use. 5.2.1.2 Cut the pork belly into 3 cm-long thick strips, put them in the braising pot and braise for 30 minutes, then remove and set aside. 5.2.1.3 Soak the mushrooms until they expand, then cut them into strips and stir-fry until fragrant. 5.2.1.4 Boil the eggs, peel them, and braise in the brine for 30 minutes, then remove and set aside. 5.2.1.5 Wash and blanch the octopus head, then put it in the braising pot and braise for 15 minutes, then remove and set aside. 5.2.1.6 Wash and trim the coriander, then cut it into small pieces for later use. 5.2.1.7 Peel the garlic cloves and mince them into garlic paste, then fry until golden brown and remove for later use. 5.2.2 Processing 5.2.2.1 Take 800 g of drinking water and boil it over high heat. Add 180 g of kway teow skin and blanch for 60 seconds, then remove and drain. Place them in a soup bowl. 5.2.2.2 Take 200 g of broth and boil it over high heat. Add 30 g of pork slices and blanch for 30 seconds. Season with salt and pour them into the kway teow skin. Add 20 g of stir-fried mushrooms, 50 g of braised eggs, 50 g of octopus head, 30 g of pork belly strips, and 30 g of braising sauce, then mix well. 5.3 Plating After the kway teow is cooked, serve it in a soup bowl and pair it with coriander, deep-fried dough sticks, and fried garlic paste for eating.

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