T/GDXNCX 010-2021 Hakka Cuisine: Xingning Radish Stir-Fried with Pork Intestine Cooking Process Specification

Scope

Main technical content: 4. Raw materials and requirements 4.1 Main ingredients: - Fresh pork intestines: 500 grams - Raw radish: 200 grams - Seasonings: - Fine salt: 5 grams - Peanut oil: 120 grams - Light soy sauce: 10 grams - Dark soy sauce: 5 grams - Chili sauce: 5 grams - White vinegar: 25 grams - Oyster sauce: 8 grams - Seasoning ingredients: - Ginger: 20 grams - Scallions: 8 grams - Garlic: 8 grams - Red chili peppers: 20 grams - Requirements: - Main ingredients, seasonings, and seasoning ingredients must comply with the provisions of GB/T 1534, GB 2707, GB 2762, GB 2763, GB 2702, GB 5749, GB/T 18186-2000, GB/T 18187-2000, GB 21999-2008, and NY/T 1070-2006. - Processing water must comply with the provisions of GB 5749. 5. Cooking utensils 5.1 Cooking utensils: - Frying pan and related tools. - Utensils: cutting boards, knives. 6. Production process 6.1 Knife work and preliminary cooking: - Wash the pork intestines and cut them into rhombus-shaped pieces about 3 cm long. Cut the radish into rhombus-shaped pieces about 3 cm long. Slice the ginger and garlic, and cut the scallions into sections. Blanch the pork intestines in boiling water for 15 seconds, then remove and set aside. Mix water, starch, edible salt, MSG, light soy sauce, dark soy sauce, oyster sauce, and chili sauce to prepare the starch sauce. - Stir-fry the pork intestines in a heated wok until they are fragrant and cooked through. Add the prepared radish and stir-fry until it is cooked through. Pour in the prepared starch sauce and stir-fry until it is cooked through before serving.

Development Information

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