T/GZYZC 100-2024 Guizhou Snacks - Pork Slice and Meat Ball Powder

Scope

Main technical content: 6. Production Process 6.1 Preliminary Processing 6.1.1 Wash the drum bone and cut it in half. Place it in a soup pot, add water, ginger slices, and mung bean sprouts, and simmer to make a hot fresh soup. 6.1.2 Select clean lean pork from the hind leg, wash it, and cut it into small pieces. Boil it in the hot fresh soup until it's fully cooked, then remove it and cool it. Cut it into thin slices for later use. 6.1.3 Select pork from the hind leg with a fat-to-lean ratio of 3:7, wash it, and mince it. Add minced ginger, salt, pepper powder, and eggs to mix until it's sticky. Shape it into uniform-sized meatballs and fry them in oil until they're golden brown and fully cooked. Remove them, place them in a container, and soak them in fresh soup for later use. 6. Processing 6.2.1 Boil water in a wide pot. Blanch the semi-dried wide noodles until they're fully cooked, then drain them and place them in noodle bowls. Add slices of cooked lean pork, salt, pepper powder, and oil-fried meatballs. Pour in hot fresh soup, sprinkle with scallions, and drizzle with cooked lard. 6.2.2 When eating, customers can add ingredients such as green garlic, chili powder, oil chili, salt, soy sauce, aged vinegar, MSG, and Sichuan pepper powder to their liking at the table.

Development Information

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