T/CZSPTXH 120-2020 Chaoshan Cuisine Red Stewed Goose Feet Cooking Process Standards

Scope

Scope: This document specifies the terminology and definitions, raw material and auxiliary material requirements, cooking utensils, production processes, serving methods, quality requirements, and optimal consumption time for the cooking process of "Red Braised Goose Feet" in Chaoshan cuisine. This document is applicable to the preparation of "Red Braised Goose Feet" in Chaoshan cuisine. Main technical content: 4. Raw material and auxiliary material requirements 4.1 Raw materials: 12 goose feet, 250g pork belly, 100g pork skin, 25g wet straw mushrooms, 50g cleaned bamboo shoot tips, 1000g lard (consumption 100g), and 250ml stock. 4.2 Seasonings: 1g licorice, 3g star anise, 200ml red soy sauce, 50ml soy sauce, 3g MSG, 2ml sesame oil, 100g wet starch, and 2g pepper powder. 4.3 Requirements: Remove the large bones from the goose feet, cut off the claws, and wash them for use. 5. Cooking utensils 5.1 Stove: It is recommended to use a gas stove. 5.2 Cooking utensils: Stir-fry wok, stir-fry spatula, soup bowl, bamboo basket, and medium pot. 6. Production process 6.1 Knife work: Cut each goose foot into 2 pieces, put them in a bowl and mix with wet starch and red soy sauce. Cut the pork belly into 3 pieces and cut the bamboo shoot tips into strips for use. 6.2 Blanch the pork belly and pork skin and remove them for use. 6.3 Cooking 6.3.1 Heat the wok and pour in lard. When the oil temperature is about 150 ℃, fry the goose feet until they are deep golden in color and remove them. Fry the bamboo shoot tips in the wok and pour them out. Stir-fry the pork belly, straw mushrooms, and licorice in the wok until they are fragrant and remove them for use. 6.3.2 Put the goose feet in the pot (with a bamboo basket at the bottom). Place the bamboo shoot tips, straw mushrooms, licorice, star anise, soy sauce, pork belly, and pork skin on top of the goose feet. Add the stock. First, boil it over high heat, then simmer it over low heat for about 1h. Remove and pour out the original j

Development Information

Related Standards