T/CZSPTXH 259-2023 Chaoshou Cuisine: Cooking Specifications for Pork Stomach with Sauerkraut Soup

Scope

Scope: This document specifies the terms and definitions, raw material requirements, cooking utensils, production processes, packaging, quality requirements, and optimal consumption time for the cooking process of "Chaoshan Cuisine - White Cabbage Pork Stomach Hotpot". This document is applicable to the preparation of Chaoshan Cuisine - White Cabbage Pork Stomach Hotpot. Main technical content: 4. Raw material requirements 4.1 Raw materials: - Sauerkraut: 150g - Pork stomach: 400g - Mushrooms: 20g - Green onion white part: 10g - Red chili peppers: 10g - Drinking water: 1000mL 4.2 Seasonings: - Edible salt: 15g - MSG: 3g - Cornstarch: 25g - Peppercorns: 10g - Cooking wine: 10mL - 5mL sesame oil 5. Cooking utensils 5.1 Cooking tools: - Cutting board - Knife - Sand pot 5.2 Utensils: - 18-inch pressure cooker - Stir-fry pan and related tools 6. Production process 6.1 Preparation 6.1.1 Rub the pork stomach with 10g of salt and 20g of cornstarch until odorless, then rinse with water. 6.2 Cutting techniques 6.2.1 Wash the sauerkraut and cut it into 6cm × 2cm rectangles. 6.2.2 Soak the mushrooms, remove the stems, squeeze out the water, and cut them into triangles. 6.2.3 Cut the green onion white part into sections and cut the red chili peppers into triangles. 6.3 Cooking 6.3.1 Put the pork stomach in a pot and blanch it thoroughly, then remove it and discard the white membrane and fat. 6.3.2 Add water, crushed peppercorns, 2g of salt, and cooking wine to the pressure cooker and simmer for 15 minutes. Remove and set aside. 6.3.3 Cut the pork stomach into 6cm × 2cm rectangles and set aside. 6.3.4 Heat the wok with oil, add the mushrooms and pork stomach, and stir-fry until fragrant. Add 200mL of pork stomach soup, salt, MSG, green onion white part, and red chili peppers. Bring to a boil over high heat, then thicken the sauce and drizzle with sesame oil before removing from the heat and transferring to

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