T/MZFSCX 006-2021 Hakka Cuisine: Cooking Specifications for Steamed Goose with Taro from Tangxi Town

Scope

Main technical content: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Fresh goose meat: 1,000 grams 4.1.2 Seasonings: - Cooking oil: 30 grams - Salt: 5 grams - Soy sauce: 10 grams - White sugar: 5 grams - Zhuhou sauce: 20 milliliters - Rice wine: 10 milliliters 4.1.3 Seasoning ingredients: - Ginger slices: 15 grams - Green onion sections: 15 grams - Garlic cloves: 20 grams 4.2 Requirements 4.2.1 Raw materials, seasonings, and seasoning ingredients shall comply with the provisions of GB 2707, GB 2762, GB 2763, GB 2721, GB/T 18186, GB/T 317, and SB/T 10292. 4.2.2 Processing water shall comply with the provisions of GB 5749. 4.2.3 Fresh local geese shall be selected. 5 Cooking utensils 5.1 Cooking tools: wok and related accessories. 5.2 Utensils: cutting board, knives, etc. 6 Production process 6.1 Knife work: Cut the goose meat into pieces and wash and peel the taro before preparing it into square pieces. 6.2 Cooking: - Heat the wok and add oil. Fry the taro pieces until golden brown and set aside. - Heat the wok with oil again and stir-fry the ginger slices. Add the chopped goose meat and stir-fry until it turns color. Pour in rice wine and add enough boiling water to cover the goose meat. Add garlic, Zhuhou sauce, white sugar, and salt, then simmer over low heat until cooked through. - Add the fried taro to the cooked goose meat and simmer over low heat for three minutes before adding green onion sections. 7 Serving 7.1 Serving utensils: clay pot or round nest plate 7.2 Serving method: Transfer the cooked goose meat to the clay pot or place it in a round nest plate. 8 Quality requirements 8.1 Color: a yellow sauce color. 8.2 Fragrance: a rich taro fragrance. 8.3 Taste: a sweet and fragrant flavor. 8.4 Texture: the goose meat is chewy, and the taro is sweet and soft.

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