By being a happy foodie ๐
<h2>Royalties</h2>
A suckling pig is about 12 to 18 pounds
One green onion
Coriander 2 pairs
One scoop of garlic powder
Ginger crushed 5 pcs
2 celery sticks
Green and saffron peppercorns 2 two
Raw soy sauce with one scoop each
Salt chicken essence MSG to taste
One scoop of honey
Nongfu Spring Purified Water 500ml
Large red vinegar 200 ml
Half an onion
Consumes 2 scoops of oil
13 hexpoon one scoop
Cumin powder to taste
Spiced chili noodles to taste
One scoop of axe flour
rapeseed oil
<h2>Practice steps</h2>
1, the above spices in addition to red vinegar, honey, tiger head stone powder, chili noodles, cumin powder except, the other are together stirred evenly, the pig marinated for five hours
2. Marinate with pre-mixed marinade
3: Red vinegar plus maltose and pure water and axe stone powder, on the top of the material
4. After drying the water on the shelf, brush the good topping material evenly on the skin of the pork belly to make it appear reddish
5. After drying again, you can adjust the shade of color according to the individual, and then open the knife
6, bake for about three hours with a low heat of about 212, the original yellow skin is golden,
7: Then bake the fragrant pork in the shape of popcorn over an open flame to make the meat tender and crispy
8: Finally, sprinkle with red oil or rapeseed oil, sprinkle cumin peppers, and bake for about two minutes to make it more flavorful
<h2>Tips</h2>
You must not use the fire to roast, and only use the fire when you finally coax, but pay attention to the paste
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