raw material:
A, suckling pig about 6000 grams (slaughtered net about 4000 grams)
B. Internal materials for suckling pig:
100 grams of refined salt, 150 grams of sugar, 100 grams of Zhuhou sauce, 100 grams of sesame paste, 100 grams of fish sauce wine, 75 grams of soy sauce, 25 grams of minced garlic, 3 grams of five-spice powder; mix the above ingredients well and serve in a bowl.
C, pork skin coating material:
Maltose 75 grams, Zhejiang vinegar 50 grams; the above ingredients are filled in a bowl, add 300 grams of cold water and mix well.
Ding Milk And Boar Fee:
100 grams of sugar, 100 grams of hoisin sauce, 200 grams of green onions and 300 grams of mille-feuille cakes
method:
1 Slaughter the suckling pig, soak it in hot water for 10 minutes, scrape the hair with a knife, then open the belly of the pig to the pig's head, dig out the pig's brain and pig bone marrow, take out the internal organs and rinse the inside and outside with cold water, drain the water, and cut the neck bone slightly.
2 Part of the material (B) is evenly coated on the inside of the pig, and then a long iron fork is inserted from the hind legs to the head, so that the left and right are even, with a stick of wood in the abdominal cavity from beginning to end, and then use two pieces of wood, beat the horizontal protrusion, so that it stretches on all sides.
3 Cover the pig on the board and pour boiling water on the skin three or four times to make the skin slightly hard.
4 Apply (C) part of the material to the pig skin, put it on the stove to bake (with slow heat) about a foot high from the fire, turn the fork from time to time, so that the shell and the inside dry until the skin is green and red. When baking, if the pork skin is found to be finely foamed, it is gently inserted into the foaming place of the pig skin with "Daliang Iron Comb Grate", but do not insert it too deeply, so as not to produce oil and affect the crispness of the skin. If the needle hole is flowing with oil, it should be blocked immediately with a toothpick and do not let the white oil shoot out (you can use the air drying method when you do not take the method of cultivating drying).
5 After drying, dry for 20 minutes, you can put it on the suckling pig stove to burn, about eight inches high from the fire, first roast it on a slow fire for about seven minutes, then lower the suckling pig to six inches high from the fire, roast it with a fierce fire for fifteen minutes (but not too fiercely), while burning while using a broom made of chicken feathers to sweep the oil on the pig skin, so that the roasted suckling pig is bright in color, and at the same time sweep away the scorched slag on the skin holes, so as not to block the pores can not breathe and bubble oil, roast until the skin changes from light golden yellow to big red. The oil that flows out is clear and cooked. When roasting, you must flexibly grasp the heat, and constantly shake it up and down, left and right, so that it is evenly heated.
Slices of suckling pig are eaten in three ways:
The first way: use a blade knife to cut a knife across the neck of the suckling pig, and then cut five knives between the two knives in the tail to form four straight knives, each about eight minutes wide, one by one, the skin is cut under the skin, each skin is about twelve pieces, after each piece is cut one inch long, the pig skin is laid back to the pig according to the original position, and the whole pig is held in a porcelain plate, and it is served with (Ding) part of the material. When eaten, the roast suckling pork skin is dipped in sugar, seafood sauce and green onions, and eaten in a mille-feuille.
The second way: after eating the suckling pig skin, take off the suckling pig, cut the sides of the belly into pieces, about ten pieces on each side, and then cut the pig's mouth, tongue, ears, feet, waist cut into pieces, and put them on a porcelain plate to form a pig shape.
The third course: the rest of the roasted pork shells, generally not on the table, but can also be served with the green vegetables or cut into pieces and the second dish.
Features: Flaky suckling pig is different from the general torch roast pig, which is grilled in the open stove, limited to suckling pig, so the skin is crispy, and the meat is sweet and smooth.