Slice skin suckling pig
【Flavor Introduction】
The color is the same as amber, and the population is dissipated. It is like snow and creamy.
【Raw Materials】
1 suckling pig weighs about 1500 grams, 130 grams of mille-feuille, 25 grams of vegetable oil, and 150 balls of green onion
g, charcoal about 8000 g, sour beet 150 g, sugar 65 g, bean paste, sweet sauce, sesame paste, curd milk,
Fenjiu and garlic puree should be appropriately each
【Material Selection Tips】
The choice of healthy suckling pig, color requirements: shiny muscles, white fat. Skin: white, no out
Blood spots or bleeding spots. Elasticity: The depression recovers quickly after acupressure.
【Preparation method】
(1) Place the suckling pig on the board (chest up), starting from the mouth through the neck to the tail of the backbone bone
Stop, split along the midline of the sternum (be careful not to break the epidermis), take out the internal organs (leave the waist small to take out).
(2) Rinse the pig's body and drain the water inside and out to make the pig shell half-plated. Dig out the pig's brain and put the teeth on both sides
The joints are each slashed (be careful not to break the old skin) to separate the upper and lower parts. Remove the second rib and cut it open
The fan bone joint is removed and the thick flesh nearby and the thick flesh of the buttocks are gently cut with a few knives.
(3) Spread the spice salt evenly in the pork cavity, then hang the meat with an iron hook and marinate for 30 minutes
Left and right, let dry.
(4) Spread the pig evenly over bean paste, tahini, curd milk, fenjiu, garlic paste, sugar (25 grams), etc
Inside the cavity, marinate for about 20 minutes, insert it from the buttocks again with a special burn, straddle through the fan-shaped bone joints, and finally
After applying to the gills (be careful not to pierce the skin of the abdomen and elbows), put the pig's head upwards and rinse with water
The oil on the skin is stained, then drizzled with boiling water, and finally the sweet and sour brushed with the tail of the row
(5) Put the charcoal in the oven and light it, and let the suckling pig roast on low heat for about 15 minutes. To 5 mature
when removed. Use a 4 cm wide wooden strip in the cavity to support the neck from the arm and separately on the front leg area
The wooden strips are propped horizontally into an I-shape, so that the pig's body stretches out in all directions. Place the front and back hooves of the koji with water weeds (or
Small rope) is tied 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
red. Then brush the skin evenly with vegetable oil. Grill the charcoal into a line and roast the pork body for 30 minutes
Around the clock, the pork skin is roasted into a big red color. When roasting, the burning and turning should be fast and rhythmic, and the heat should be even
If fine foaming is found on the skin, use a small iron needle to gently insert to remove the internal gas, but do not insert it into the meat.
(7) Place the roasted pork forks obliquely on the side of the board, remove the bundles of the front and back hooves, and use a horizontal knife at the back of the ear and the back of the tail ridge (the degree is equivalent to the width of the pig's back), and then use
Cut each end of the cross-cutting knife edge from top to bottom to make it rectangular. Then cut a knife straight along the midline of the back,
Split into two sides. Another knife was cut in the middle of each side to make four pigskins. Place flat on a bowl with a knife and smoke
Out of the pig again. Each strip of pig skin is then cut into 8 pieces, which are 32 pieces, and they are covered on the back of the pig as they are
Serve once.
(8) Mix the mille-feuille cake, sour beets, green onion balls, sweet sauce and sugar (40 grams) and other small plates with pigs
The skins are served together as a condiment.