Hemp skin suckling pig (detailed preparation method)
In terms of production process, Cantonese cuisine "barbecue" also did not stagnate. For example, the traditional "roast suckling pig" has now been changed to a "hemp suckling pig" with a crispy skin. There is also a story about the origin of this "hemp suckling pig": around the mid-1970s, there was no breed of "roast suckling pig" in Hong Kong. Once, a wealthy merchant wanted to hold a grand cocktail party, naming "roasting suckling pigs" to help the atmosphere, and asking suckling pigs not to stab and not to carry bones. It is easy to do without bones, because traditional Cantonese cuisine has always had a mature skin "light skin suckling pig", but unfortunately only focuses on the beauty of red skin, but lacks crispness. To be unspeakable does pose a challenge for Chefs in Hong Kong. So they returned to the mainland to learn to burn suckling pigs, and at the same time, they also conducted systematic research on the production formula. Finally, it was finally clear that in the barbecue process, maltose played a coking and coloring role, white vinegar played a crispy role, and the addition of high-degree liquor played a shortening effect. You should know that before this, the traditional "light skin suckling pig" formula just lacked the ingredient of liquor. It is said that this cocktail party was later very successful, and the "Hemp Skin Suckling Pig" was born. Later, as a member of the "new Cantonese cuisine", this variety also returned to Guangzhou, shaking and impacting the "traditional Cantonese cuisine".
Hemp skin suckling pig syrup recipe
500 g white vinegar, 50 g rose dew wine, 40 g maltose (caramel), five-spice salt recipe
Refined salt 350 g, sugar 150 g, sand ginger powder 50 g, sesame paste 50 g, peanut butter 50 g, ethyl maltol 10 g
Note: "Hemp Skin Suckling Pig" has two ways to serve, one is "slice skin" and the other is "chopped pieces", the former is with sweet sauce, mille-feuille cake, fine sugar and green onion balls, and the latter is with sweet sauce and fine sugar.
make:
Select a suckling pig weighing about 4500 ~ 5000 grams, open the cavity to remove the dirt, and then take out the pig brain, fan bone, this step is called "open"; in the whole process of opening the chest, do not break the pig skin, so as not to affect the appearance of the shape. Then, put the suckling pig into boiling water with food powder, slightly blanch for 2 to 3 minutes, take out and immediately put into the flowing water to cool, this step is called "scalding water"; after the suckling pig is completely cooled, it can be hung on the iron frame and let it dry out naturally; then put the suckling pig skin flat on the workbench, coat the bone and meat with "five spice salt", marinate for a few minutes, and then use the suckling pig fork to penetrate the bottom of the tooth bone along the calf collarbone and the third rib, and then use long wood to support the spine, and use two short wooden bracings to press the ribs and the calf collarbone. Then tie the pig's hands and pig's feet with a thin wire, and finally reverse the suckling pig, gently pat the pig with the palm of the hand, this step is called "fork"; after the suckling pig is forked, the suckling pig skin is placed flat on the workbench, wash the pig skin with water, and then wipe the moisture on the pig skin with a dry towel, and then you can use the hair brush to evenly brush the "syrup", this step is called "skin"; then put the suckling pig into the "hanging furnace" and bake it with the first boom and then slow oven temperature until the skin surface is dry, this step takes about 1 hour, this step is called "baking skin". At this time, the step of "roasting the pig", another open stove, after the charcoal is burned, the charcoal is rake into a small mountain, and then the right hand holds a towel to support the pig fork, and the left hand holds the fork stick to continuously rotate the suckling pig, first burn the pig cavity, the purpose is to slightly bake the moisture in the pig cavity, and then quickly rotate according to the order of the tail, belly, neck and then to the pig's head, so that the suckling pig is evenly heated, and when the pig skin turns white but does not turn red, it can boldly slow down the rotation speed. Let the pig skin be burned in a large area, so that the pig skin explodes with "hemp skin", so that the "hemp skin" is quickly brushed with raw oil. The purpose of brushing raw oil: one can reduce and balance the temperature of the pig skin and avoid burning, the second can use the oil temperature to help burst the "hemp skin", and the third can oil the pig skin. In the process of grilling, especially pay attention to the back of the neck, so the part of the pig skin is thinner and more tender, so it is easier to "numb", but because its skin is thinner and more tender, it is also easy to be burned; after the suckling pig evenly bursts the "hemp skin", then quickly rotate to make the skin color uniform and make the pig skin more loose; the best color of the "hemp skin suckling pig" is a uniform big red. After 20 to 25 minutes of grilling, use an iron needle to pierce the back of the neck and buttocks, and if you can see clear oil, it proves that the suckling pig has been cooked.