T/QLY 156-2023 (English Version)

Scope: Production process 6.1 Preliminary processing 6.1.1 Remove the heads and skins of the shrimps, take out the shrimp meat, make a cut on the back, remove the shrimp lines, rinse and control the water; use salt, cooking wine, water and starch to taste the processed shrimps Sizing. 6.1.2 Place the frying pan on a high heat, add oil and heat it to 60% heat. Turn to medium-low heat and put the crispy potato slices into the oil pan. Stir constantly to allow the pieces to heat evenly and form hollow balls. Remove the oil and control it; wait until it cools down and it will be a crispy ball. 6.2 Processing 6.2.1 Put oil in the pot and heat it to 60% heat. Add in the delicious shrimp meat and fry until cooked through to control the oil. 6.2.2 Put the base oil in the pot, add ginger, garlic, and dried chili peppers and stir-fry until fragrant; add fresh soup, MSG, chicken essence, sugar, light soy sauce, and mature vinegar, and cook until the flavor is released; add the fried shrimps Ball, add water starch to reduce the juice, pour in red oil, sprinkle with chopped green onion, remove from the pot and put into hollow balls one by one, garnish with mint leaves and serve

T/QLY 156-2023 history

2023 T/QLY 156-2023 Specification for Cuisine Craftsmanship of Shrimp Balls with Salt-pickled Chilli-Guizhou Cuisine in Vogue