T/CZSPTXH 020-2018 Chaoshan Cuisine: Cooking Process Standards for Glazed Duck

Scope

Scope: This standard specifies the raw materials and requirements, cooking utensils, production processes, plating, sensory requirements, and optimal consumption time for the cooking process of Huling Duck in Chaoshan cuisine. This standard is applicable to the preparation of Huling Duck in Chaoshan cuisine. Main technical content: 7.1 Mix the red soy sauce and wet starch mixture and apply it to the duck skin. Fry in a wok over high heat until the skin turns golden brown. Remove and place in a bowl. Add red soy sauce, licorice, cinnamon, cooking wine, ginger and scallions, refined salt, and two soups. Simmer over medium heat for about 1 hour, then strain out the original juice. 7.2 Remove the bones from the duck and coat it with wet starch. Fry in a wok until it is crispy on both sides. Remove and cut into 3 cm × 5 cm pieces (commonly known as "goose pieces"). Plate and arrange in the original shape. Stir-fry the Sichuan peppercorns in the wok until fragrant. Add the original juice and MSG, then thicken with starch. Add sesame oil and pour over the duck meat to serve.

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