T/CZSPTXH 151-2021 Chaozhou Cuisine: Cooking Specifications for Braised Old Duck and Duck Eggs

Scope

Scope: This document specifies the terminology and definitions, raw material and auxiliary material requirements, cooking utensils, production process, and packaging requirements for the cooking process of "Lao Duck Mother" in Chaoshan cuisine. This document is applicable to the preparation of "Lao Duck Mother" in Chaoshan cuisine. Main technical content: 4.1 Raw materials: One Lao Duck Mother weighing about 1500 g, 100 g of brown sugar, and 1500 mL of water. 4.2 Seasonings: 100 g of southern ginger, 50 g of peeled garlic, 150 mL of soy sauce, and 50 g of salt. 4.3 Spice bag: Sichuan pepper 2 g, star anise 2 g, cinnamon 3 g, and coriander seeds 5 g. 5. Cooking utensils 5.1 Cooking tools: Stir-fry pans, stainless steel braising pots, and related tools. 5.2 Utensils: Cutting boards, knives, soup bowls, and spoons. 6. Production process 6.1 Knife work 6.1.1 Wash and cut the southern ginger into small pieces for later use. 6.1.2 Remove the duck's internal organs, wash and dry them, and marinate them with fine salt on the skin and inside the cavity for 0.5 hours. 6.2 Cooking 6.2.1 Add Sichuan pepper, star anise, cinnamon, and coriander seeds to the wok and fry over low heat until they release their aroma. Remove them and wrap them in gauze for later use. 6.2.2 Take 50 g of brown sugar and add 50 mL of water to the wok to boil out the sugar oil for later use. 6.2.3 Add water (sufficient to cover the duck) to the braising pot, and add the sugar oil, soy sauce, southern ginger (70 g), brown sugar, garlic, etc. to the braising pot. Simmer the sugar water for about 10 minutes. 6.2.4 Stuff the remaining 30 g of southern ginger into the duck's cavity and place the whole duck into the braising broth. Heat over medium heat, turning the ingredients every 12 minutes. Remove the duck from the braising broth, allow the broth in the cavity to drain out, and then place it back into the braising broth. Braise for about 90 minutes until the duck is cooked. Remove, hang to dry, and c

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