As a representative of Cantonese cuisine, the roast suckling pig, which is made of a whole suckling pig, is one of the staple dishes in the Manchu Han table. When making roast suckling pig, it is necessary to carefully cut the suckling pig from the abdomen, and fix the whole pig according to the curvature of its contour with a iron rod. Place the fixed suckling pig on the grill and roast it with red-hot volcanic stone or charcoal. During the roasting process, the suckling pig should be rotated continuously until it is completed, and the finished product is full of flavor.
In the preparation of this dish, from the way of rotating the iron rod, the angle, the roasting heat, etc., and the details of the preparation, we can all show the profound skills of the roasting master. Because the process from preparing the ingredients to the final firing is very cumbersome, the roast suckling pig industry is known as a must in the roasted pork.
Jiuding Roasted Huang Roasted Pork Training today gives you a brief explanation of the method of roasting suckling pig:
The first step is to wash the suckling pig clean, pull out the suckling pig plate oil and those dirty things, and then break the suckling pig's head, take out the pig brain and then use a knife to break the pig beam bone from the pig's head to the pig's tail, do not break the skin, after breaking the pig's beam bone, and then cut two ribs from the front leg of the suckling pig, cut two ribs on each side, after cutting, take out the front leg plate bones and tube bones on both sides of the suckling pig, and wash the suckling pig after taking it.
The second step: wash the pot and put 10-15 kg of water to boil, turn off the medium-low heat, put the suckling pig that has just been washed into the pot and blanch the pig skin, first blanch the suckling pig skin for about 2-3 minutes, then turn over the hot meat, the water does not roll, the suckling pork should be scalded 8-9 mature, take it out and soak it in cold water for 1-2 minutes, and then hang the suckling pig with the roast duck hook for 5-6 minutes to drip dry water, and wait for spare.
Step 3: Start marinating the suckling pig feed.
The fourth step, first use the suckling pig crispy water we have adjusted, use the white hair broom to brush the crispy water from the tail of the suckling pig to the suckling pig's head, sweep the crispy water on the suckling pig's whole body, after sweeping, put 2-3 pounds of carbon into the roast duck oven to ignite, and when the flames come up, put the suckling pig into the roasting duck stove, bake on medium-low heat for 1 hour.
The fifth step, after baking for 1 hour, take the suckling pig out, sweep the white vinegar on the whole body of the suckling pig skin again, sweep the white vinegar immediately with salt on the suckling pig skin, and then put it in the roast duck oven and bake it for 1 hour.
The sixth step, after the suckling pig has been baked for 1 hour, it is taken out and immediately sweep the white vinegar on the suckling pig skin again, use the white vinegar to sweep the salt that we just applied on it, after sweeping, then put the suckling pig into the roasting duck stove and bake the meat inside the suckling pig's belly for 1.5-2 hours with a medium-low heat, take the suckling pig out and blow the fan for 1-2 hours, and when the suckling pig skin is cold, you can roast it by hand.
This article is original by Jiuding Burning Huang, welcome to pay attention to it, take you along with long knowledge.