Hello everyone, I am "Zhibao Roasted Pork Training" today to share with you the production and process of Cantonese leather suckling pig
Speaking of suckling pigs, it must be said that Cantonese people are more traditional, every time they marry and worship their ancestors or open a big auspicious, and even the opening ceremony of movies and television, they all do not need to burn suckling pigs, so Guangdong's roast suckling pigs are particularly good. At the wedding, the first plate is generally a suckling pig that is burning shiny and seems to be grinning, first served the whole thing, everyone eats its crispy skin, the waiter then takes it down and then chops it into a small piece, and when the table is scattered, the ungnawed pork bones and suckling pig head are taken home to cook porridge, and the porridge is absolutely on time. The old people said that the selection of roast pigs as sacrifices has the meaning of "red skin and red strength", originally hoping that the ancestors would bless their descendants with health and health. Nowadays, the roast pig of the ancestors has been changed from the previous crispy roast pig (light skin roast pig) to the Hemp skin roast suckling pig that has become a Hong Kong-style method.
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However, in addition to the mastery of heat and pickling ingredients, the blending of sugar water is the key. It is said that Master Deng's recipe for sugar water is generally not told to others, and this sugar water directly affects the loosening of suckling pig skin. The Cantonese-style suckling pig insists on grilling with an open stove, and the suckling pig that is burned is divided into two kinds: the light skin suckling pig is slower with fire, and the oil is applied less when burning, and some can burn the pattern pattern on the pig, which has a better look; the hemp skin suckling pig uses a strong fire, and the continuous oil is constantly applied when firing, and the bubbles emitted by the oil are loose and loose the skin of the suckling pig, and after firing, the suckling pig skin is golden, the skin layer is crisp, and the entrance is melted. Due to the advantages in taste, hemp skin suckling pig is more popular.
Production milk boar ingredients
Peel water: 2000 grams of white vinegar, 500 grams of Zhejiang vinegar, 250 grams of Tianjin rose dew, 300 grams of maltose.
Marinade: 1000 grams of Korean baby sugar, 1000 grams of salt, 150 grams of monosodium glutamate, five-spice powder, jade cinnamon powder, licorice powder, star anise powder, garlic powder, 10 grams each.
Raw materials: it is best to use piglets under 10 kg that have not yet been weaned.
Production process
1 After the suckling pig is slaughtered, it is dehaired and washed, and the internal organs are removed,
2 Blanch the pig in boiling water. Pass cold water and hang to dry the water.
3 Marinate. Put on a pig fork and wash the pig's back.
4 Pour the boiled skin water onto a plate and add a little flour until the flour melts.
5 Sweep the epithelial water, pay attention to the skin water must be swept through the whole body, otherwise it will not be colored. Hang in the oven and bake until 8 ripe.
6 Light the pig stove, grill it when the temperature is right, and cook until the skin is golden and bright.
Today's sharing is here, if you don't understand the place, you can go to Douyin to search for the official Zhibao roast to watch the training video!