Peeled suckling pig [Cantonese]

Recipe name Peeled suckling pig

Belongs to the cuisine of Cantonese cuisine

Type of Cantonese specialty

Basic features Fine production art, bright red and shiny color, soft skin and tender meat, unique and beautiful flavor, well-known Chinese and foreign cuisine.

Basic Ingredients 1 suckling pig (weighing about 15 kg), 130 grams of mille-feuille cake, 150 grams of green onion balls, 150 grams of sour beets. Vegetable oil 25 g, charcoal 7 ~ 8 kg, 65 g, bean paste 100 g, sauce 25 g, sweet sauce 100 g, fen wine 7 g, roast suckling pig sweet and sour 150 g, red curd milk 25 g, five-spice salt 65 g, garlic puree 5 g

【Production process】

(1) Put the suckling pig on the case analysis (chest up), start from the mouth through the neck to the tail of the backbone, split along the midline of the sternum (pay attention not to damage the epidermis), and take out the internal organs (leaving the waist not to be taken out). (2) Rinse the pig's body and drain the water inside and out to make the pig shell into a flat shape. Dig out the pig's brain and cut the joints of each tooth on each side (be careful not to break the old skin) to separate the upper and lower levels. Remove the third rib, cut open the fan-shaped joint to remove the fan-shaped bone, and gently cut the thick flesh nearby and the thick flesh of the buttocks with a few knives. (3) Spread the spiced salt evenly in the pork cavity, then hang the meat with an iron hook, marinate for about 30 minutes, cool and dry. (4) Spread the bean paste, sauce, curd milk, fenjiu, garlic paste, (25 grams), etc., evenly spread the pig cavity, marinate for about 20 minutes, insert it from the buttocks with a special roast fork, cross it to the fan-shaped bone joints, and finally wear it to the cheeks (be careful not to wear the abdominal skin and elbow skin) After the fork, put the pig's head upwards, rinse the oil stains on the skin with water, then use boiling water to cover the pig skin, and finally brush the sweet and sour with the tail of the row. (5) Put the charcoal in the oven and light it, add the suckling pig and roast it on low heat for about 15 minutes. Remove by 5 ripe. In the cavity, a 4 cm wide wooden strip is propped up from the arm to the neck, and the wooden strip is used to propped horizontally in the front leg area to form an I-shape, so that the pig's body stretches out to all four sides. The front and back hooves of the roast are tied with water weeds (or small ropes), and the front and back legs are symmetrically hooked with wire. (6) Divide the charcoal in the oven into two piles, and bake the head and buttocks for about 10 minutes, which is red. Then brush the skin evenly with vegetable oil. The charcoal is grilled in a linear shape, and the pork body is roasted for about 30 minutes, and the pork skin is roasted into a big red color. When roasting, the rotation of the fork should be fast and rhythmic, and the heat should be uniform, such as finding fine foam on the pork skin, it should be gently inserted with a small iron needle to eliminate the internal gas, but do not insert it into the meat. (7) Place the roasted pork fork obliquely on the side of the board, remove the bundles of the front and back hooves, and cut a horizontal knife at the back of the lower ridge of the ear and the back of the tail ridge (the length is equivalent to the width of the pig's back), and then cut a knife from top to bottom with both ends of the cross-cutting knife edge to make it rectangular. Then cut a knife straight along the midline of the back of the ridge and divide it into two sides. Another knife was cut in the middle of each side to make four pigskins. Place flat on the bowl with a knife and pull out the pig fork. Each strip of pork skin is then cut into 8 pieces, for a total of 32 pieces, and the back of the pig is covered as it is for the first time. (8) Serve two small plates of mille-feuille, sweet and sour sprouts, green onion balls, sweet sauce and (40 grams) on each table, and serve with pork skin as a seasoning. (9) After eating the pig skin, retrieve the pig, remove the wooden brace, and cut the skin and meat of other parts of the pig. First remove the tail (cut in a larger area, so that it can be erected when placed), and then take out the pig's tongue and cut it in half. Chop off the lower sections of the front and back hooves, and split each one in half. On the forehead of the pig, use a straight spatula to the nose, remove the skin and meat, and then shovel the ribbed flesh on both sides and cut the loin into thin slices. Slice both sides of the belly meat. The skins are placed on a small plate and peeled up into the shape of a pig in the following order for the second time. First cut the belly meat into 4.5 cm long and 3 cm wide pieces and place them in small plates; cut the frontal meat into pieces of the same size and place them in small plates; cut the nose meat into pieces of the same size and place it in the middle position in front of the belly meat; cut the gills into pieces and place them on both sides; and place the tongue meat on each side of the nose. Then put the back two sides of the erection; the tail is erected on both sides of the belly meat; the front hooves are placed on both sides of the front of the belly meat; the back hooves are placed on both sides of the back of the belly meat; the loin slice meat is lined up on the middle line of the belly meat Welcome to upload your recipe work