T/CZSPTXH 111-2020 Chaozhou Cuisine: Cooking Process Standards for Braised Pine Fish Head

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, cooking utensils, production process, serving, quality requirements, and optimal consumption time for the cooking process of Red Braised Pine Fish Head in Chaoshan Cuisine. This document is applicable to the preparation of Red Braised Pine Fish Head in Chaoshan Cuisine. Main technical content: 3. Terms and definitions: The terms and definitions defined in T/CZSPTXH 050 and T/CZSPTXH 058 are applicable to this document. 4. Raw material and auxiliary material requirements: 4.1 Raw materials: One pine fish head weighing approximately 1,000 g, taro 200 g, pork belly 75 g, garlic 75 g, wet mushrooms 30 g, and ginger slices 10 g. 4.2 Seasonings: Red chili peppers 10 g, cornstarch 100 g, lard 1,000 g (consumption 150 g), refined salt 10 g, MSG 3 g, red soy sauce 30 mL, Shaoxing wine 10 mL, wet cornstarch 25 g, sesame oil 5 mL, and chicken broth 150 mL. 4.3 Requirements: Wash the entire pine fish head and set aside for use. Peel the taro. 5. Cooking utensils: 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking utensils: Stir-fry wok, stir-fry spoon, funnel, and colander. 6. Production process: 6.1 Knife work: Cut the pine fish head into two pieces, remove the gills, and wash it. Peel the taro into pieces about 4 cm to 5 cm in size. Cut the pork belly into coarse pieces. Cut the mushrooms, red chili peppers, and ginger into triangles and set aside. 6.2 Cooking: 6.2.1 Heat the wok and add lard. When the oil temperature reaches about 160 °C, season the pine fish head with 2.5 g of refined salt and sprinkle with cornstarch. Deep-fry the pine fish head until it turns golden brown, then remove it. Deep-fry the taro pieces until they are cooked, and fry the garlic until it turns golden brown. Add the pork belly, mushrooms, red chili peppers, and ginger to the wok and stir-fry until fragrant. Pour in Shaoxing wine, add chicken broth, refined salt, and red soy sau

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