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1. Roast suckling pig is the most famous specialty of Guangzhou, and is one of the main dishes in the "Manchu Han Whole Table".
2, today Lao Liu will come to share the "roast suckling pig" method, like friends can first collect, have time to try it themselves.
3. The following begins to introduce the required ingredients:
Baby suckling pig, ginger, shallots, honey, fresh chili powder
4, first scrape the small hairs clean, and then poke small holes in the pig's body, so that it is easier to taste when marinating. Slice the ginger. Then marinate the suckling pigs
5, first put in salt, oyster sauce, fresh chili powder, white pepper, cooking wine, ginger slices, green onion, soy sauce, knead evenly, inside and outside to rub, marinate for three to six hours, the longer the marinade, the more flavorful
6, then pour cooking oil into the glass bowl, and then pour honey, stir evenly roast the suckling pig when rubbing on the suckling pig, so that the skin of the suckling pig is more beautiful and crisp
7: When the time comes for curing, remove the marinating accessories, then put the roast suckling pig into the baking tray wrapped in tin foil, and brush a layer of freshly adjusted oil and honey. Place the suckling pig in an oven with a temperature set to 160° on and off, roast for an hour and a half, then turn down to 150° and bake for another hour before serving
8, roast suckling pig is also one of the ancestors of Cantonese people for many years, is an indispensable festival in the family, with suckling pig sacrifice after the ancestors, relatives and then eat together
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