T/QLY 235-2024 Fashion Qian Cuisine - Stir-fried Pork Ribs with Pickled Vegetables in Hydrochloric Acid Sauce

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Cut the pork chops into 5 cm-long pieces, soak them in alkaline water for 3 minutes, then rinse them with water for 5 minutes to remove the blood. 6.1.2 Wash the carrots, cut them into small pieces, and put them into a juicer with garlic cloves to blend into a marinade sauce. 6.1.3 Wash the green and red peppers separately and cut them into granular pieces. 6.1.4 Crush the hydrochloric acid into fine particles. 6.2 Processing 6.2.1 Dry the pork chops with food-absorbent paper, add them to a bowl, and mix them with the marinade sauce, chicken powder, pepper, soy sauce, and black pepper powder. Marinate for more than 4 minutes, then add glutinous rice flour, sticky rice flour, starch, and tallow to mix well. 6.2.2 Heat a wok over medium heat, add oil until it reaches 70% of its boiling point, then fry the marinated pork chops until they turn golden brown. Turn the heat to low and fry until they are cooked through. Remove and drain the oil. In the wok, heat the remaining oil, sauté ginger and garlic, then add green and red pepper granules, crushed hydrochloric acid, and stir-fry until fragrant. Add the fried pork chops and stir evenly. Sprinkle with chopped cilantro, scallions, roasted white sesame seeds, and fried peanuts to mix well. Serve in a plate and it's ready.

Development Information

Related Standards