T/GDXNCX 012-2021 Hakka Cuisine: Cooking Techniques for Xingning's Prosperous and Auspicious Double Meat Balls

Scope

Main Technical Content: 4. Raw Materials and Requirements 4.1 Raw Materials: Grass carp and pork. - Main ingredients: - 500 grams of grass carp meat (other fish species are acceptable) - 500 grams of fresh pork loin - 100 grams of tapioca starch - Seasonings: - 20 grams of refined salt - 5 grams of ginger shreds - 5 grams of scallions 4.2 Requirements: - The main ingredients, seasonings, and garnishes must comply with the regulations of GB/T 1534, GB 2707, GB 2721, GB 2733, GB 2762, GB 2763, and GB 2702, as well as NY/T 875. - Processing water must meet the requirements of GB 5749 5 Cooking Equipment 5.1 Cooking utensils: - Frying pan and associated tools - Cutting boards, knives, and blenders or food processors 6 Production Process 6.1 Cooking: - Place pork in a food processor and blend at level 2 for 10 seconds each time, repeating the process four times to make pork mince. Add refined salt and tapioca starch to mix until the mixture becomes sticky. - Place fish in a food processor and blend at level 2 for 10 seconds each time, repeating the process four times to make fish mince. Add refined salt and tapioca starch to mix until the mixture becomes sticky. - Cooking: - Add water to the pot and bring it to a boil over high heat. - Using your left hand, squeeze the fish and pork mince into egg-yolk-sized meatballs with your right hand, then use a small spoon to scoop them out and add them to the pot. - When the meatballs turn white, let them sit for 5 minutes to prevent the fish meatballs from being overcooked on the outside and undercooked on the inside. Gently stir them with the back of a ladle. - Add mushrooms, dates, scallions, and other colorful ingredients. - Simmer uncovered until the meatballs are cooked through. 7 Plating 7.1 Plating utensils: Large round bowl 7.2 Plating method: - Transfer the cooked fish and pork meatballs to a large round bowl

Development Information

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