(Crispy roast suckling pig) original big golden pig (Guangzhou fat fork Cantonese roasted pork marinade training center practical dish series)
Finished product features:
The skin is crisp and tender, the sweetness is abnormal, and the appearance is generous. Suitable for wedding banquets, ancestor worship or banquets for VIPs.
Dish Making:
Zeng Shaodong, senior Chinese roaster, member of the Chinese Cuisine Association, engaged in the catering industry for more than 10 years, engaged in the roasted pork brine industry for ten years, he has been in-depth study in the roasted pork brine industry, preaching and teaching, at home and abroad peach and plum has reached 10,000 people, including students from Canada, Malaysia, Japan to seek art. What is valuable is that While master Zeng Shaodong has achieved the ultimate in traditional roasted pork dishes, he has also tried innovative sauces and brine recipes on his own, and successfully made a variety of unique flavors of roasted pork marinade dishes.
raw material:
1 light suckling pig.
Taste:
300 grams of suckling pig salt, 640 grams of suckling pig skin water (200 grams of actual consumption), edible peanut oil (for brushing the pig body when roasting).
tool:
1 suckling pig fork, 1 open stove, some charcoal, 1 suckling pig rack, 1 fine wire, tin foil to taste.
Dipping sauce:
Suckling pig sauce and caster sugar to taste.
Suckling pig salt formula:
material:
5 kg of sugar, 10 kg of salt, 500 g of monosodium glutamate, 500 g of chicken essence, 450 g of sand ginger powder, 250 g of allspice powder, 250 g of chicken sauce, 250 g of Zhuhou sauce, 250 g of sesame paste, 250 g of peanut butter, 300 g of sesame oil, 150 g of southern milk, 250 g of curd milk, 500 g of minced garlic, 400 g of edible oil.
Method:
Stir-fry the minced garlic with 400 grams of cooking oil, then pour the oil and the minced garlic into other ingredients and stir well.
apply:
As a marinade ingredient to apply to the inner cavity before roasting suckling pig.
Suckling pig skin water formula:
500 grams of white vinegar, 30 grams of maltose, 40 grams of big red Zhejiang vinegar, 30 grams of rice wine, 40 grams of Tianjin rose dew wine.
Mix all the ingredients and mix well to form suckling pig skin water.
Use on suckling pig epithelial water.
Suckling pig sauce recipe:
500 grams of hoisin sauce, 500 grams of Zhuhou sauce, 300 grams of sugar, 200 grams of oyster sauce, 75 grams of Meiji fresh soy sauce, 75 grams of sesame oil, 75 grams of peanut butter, 75 grams of southern milk, 75 grams of curd milk, 10 grams of edible vegetable oil, 20 grams of monosodium glutamate, 20 grams of chicken essence, 10 grams of garlic, 10 grams of red onion head, 10 grams of ginger.
1. Mix various sauces with sugar, oyster sauce, sesame oil, southern milk and curd milk to form a paste.
2, put the vegetable oil, monosodium glutamate, chicken essence, garlic, shallots, ginger in the oil pot to heat the incense, turn the slow heat, add the sauce to mix the paste, stir well and cook for 5 minutes, to non-stick stir-fry spoon as well. After cooking, the pot is served in a dry and clean vessel and sealed at room temperature.
It can be used as a dipping sauce for roast suckling pig, various brine suckling pigs, and white cut suckling pig, and can also be used as a dipping sauce for flake skin products.
Preparation Method:
(1) Remove the internal organs of the bare suckling pig, wash it and set aside.
(2) Put the suckling pig's back down, remove the pig's brain and cut its back from the middle, but do not break the skin.
(3) Cut it with a knife in the thick part of the meat to facilitate salting and prepare suckling pig salt.
(4) Mix the suckling pig salt evenly in the inner cavity of the pig and marinate for about half an hour. Wash and dry the suckling fork and set aside.
(5) Fix the pig body with a suckling pig rack. Tie the pig's feet with thin wire.
(6) Let the seasoned suckling pig sit for 15 minutes to taste.
(7) Insert the suckling pig's ass meat with a suckling pig's fork, and then pass through the meat to the third or fourth bone in the front row to insert the suckling pig.
(8) Drizzle the pig skin with boiled water so that the skin is tightened around the body and becomes light blue. Then pour boiling suckling pig skin water on the skin of the pig.
(9) Hang the suckling pig in the oven and preheat it over slow heat for 90-120 minutes. Then remove and blow with a fan for 2 to 3 hours.
(10) Make a good fire in the suckling pig open stove, grasp the suckling pig fork by hand, wrap the suckling pig's ears and tail with tin foil to prevent burning, put the suckling pig on the top of the open stove to bake, and first roast the pig cavity with a slow heat for about 20 minutes to warm the pig shell. Both sides should be roasted, and the suckling pig skin should be roasted first to produce a light red color.
(11) Brush the pig body with cooking oil, the pig body begins to burst the skin, turn the high temperature to the fire, turn the suckling pig skin towards the stove, slowly flip the skin, bake until the skin color is golden yellow and red, the time is about 15 minutes.
(12) After the skin is burst, remove the tin foil on the ears and tail of the suckling pig, and use a musket to make up for the color at the root of the ear and tail.
(13) Use scissors to cut off the burnt corners, put them on the table, and dip them in suckling pig sauce.
Notes:
1. In the process of bursting the skin, the dryness and wetness of the suckling pig skin can be seen, and the cooking oil is repeatedly brushed while roasting, which can prevent the uneven skin of the skin and achieve the best effect.
2, the production process must not hurt the pig skin, so as not to affect the appearance; after the roasting of the golden pig, you need to remove the roasting tools in time, although hot, but you can use heat-resistant gloves to assist, because the pig body cools after the skin is harder, it is more difficult to get off the tool, then it is easy to damage the pig skin when forced.
3, when roasting, should not be too close to the charcoal, to avoid rabbits dirty pig body.