Traditional Chinese Pork and chicken nuggets: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Pork and chicken nuggets. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 4262 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
Pork and chicken nuggetsProcess flow Thaw the frozen chicken → remove the hair → remove the head and feet → remove the internal organs → defrost the frozen meat → scrub → remove the hair → remove the bones → wash and cutStrips → pre-boil → cut into pieces → canning → sealing → sterilization and cooling → wipe the cans and store them in storagePreparation method 1. Raw material processing: (1) Frozen chicken: Use chickens that are unqualified for export. After thawing twice, there must be no signs of spoilage. Those with severe black skin and large bruises must not be used. (2) Pork: Use the pork side segments left over from the production of other products. (3) Ginger: Strong spicy flavor, no spoilage. (4) Green onions: green onions with normal fragrance and color. (5) Soy sauce: Brewed soy sauce should not be lower than Baume 22 degrees, and the sodium …
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