T/CZSPTXH 047-2018 Chaozhou cuisine: cooking technique specifications for stir-fried osmanthus fish roe

Scope

Scope: This standard specifies the raw materials, requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the cooking process of Chaozhou dish "Stir-fried Osmanthus Shark's Fin". This standard is applicable to the preparation of Chaozhou dish "Stir-fried Osmanthus Shark's Fin". Main technical content: 7.3 Cooking 7.3.1 Take a sandpot and line it with bamboo strips (with bamboo chopsticks placed underneath). Arrange the cleaned shark's fin on the bamboo strips, then add more bamboo strips. Blanch the old chicken and pork knuckles in boiling water, remove and rinse them, then place them on the bamboo strips. Add 50 mL Shaoxing wine, ginger, and scallions. First simmer over high heat, then simmer over medium-low heat for 4 hours (until the shark's fin is tender). Remove the ginger and scallions and transfer to a bowl. 7.3.2 Heat a wok, add oil, and stir-fry the shark's fin and minced pork over medium-low heat until they are well mixed and tender. Remove from the wok and plate. Sprinkle with minced ham, serve with 2 dishes of aged vinegar, a dish of thin pancake skin, and a dish of lettuce leaves, and the dish is ready to be served.

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