Crispy suckling pig also known as roast suckling pig. Its bright color, crispy pork and crispy entrance.
1. Choose pigs with thin skin and plump body, meet hygienic standards after slaughter, and rinse them clean so that they are not colored, blood or feces.
2, Ingredients 1 5 to 6 kilograms of heavy pigs, with spice powder 7.5 grams, salt 75 grams, 150 grams of sugar, dry sauce 50 grams, 25 grams of sesame, 50 grams of fermented bean curd, garlic and cooking wine, a little maltose solution.
3, dry the skin will be fried spice powder by adding salt and mix well, apply to the pig's chest and abdomen cavity, marinate for 10 minutes, then add sugar, dried sauce, sesame paste, fermented bean curd, garlic, cooking wine in the cavity, with The long iron fork passed the pig from the hind leg to the corner of the mouth, and then it was scalded with hot water of 70° C., poured with maltose solution and hung in the ventilated place to dry the epidermis.
4. Barbecue The charcoal in the rectangular iron oven is baked and the marinated pork is forked and grilled on the oven. Roast the pig's chest and abdomen first. After baking for about 20 minutes, install wood support in the abdominal cavity to form the pig's blank, and then roast the head, tail, chest, belly, and pigskin. The whole body of the pig, especially the head and waist, must undergo acupuncture and sweeping to quickly drain water to ensure that the whole pig is heated evenly.
1. Choose pigs with thin skin and plump body, meet hygienic standards after slaughter, and rinse them clean so that they are not colored, blood or feces.
2, Ingredients 1 5 to 6 kilograms of heavy pigs, with spice powder 7.5 grams, salt 75 grams, 150 grams of sugar, dry sauce 50 grams, 25 grams of sesame, 50 grams of fermented bean curd, garlic and cooking wine, a little maltose solution.
3, dry the skin will be fried spice powder by adding salt and mix well, apply to the pig's chest and abdomen cavity, marinate for 10 minutes, then add sugar, dried sauce, sesame paste, fermented bean curd, garlic, cooking wine in the cavity, with The long iron fork passed the pig from the hind leg to the corner of the mouth, and then it was scalded with hot water of 70° C., poured with maltose solution and hung in the ventilated place to dry the epidermis.
4. Barbecue The charcoal in the rectangular iron oven is baked and the marinated pork is forked and grilled on the oven. Roast the pig's chest and abdomen first. After baking for about 20 minutes, install wood support in the abdominal cavity to form the pig's blank, and then roast the head, tail, chest, belly, and pigskin. The whole body of the pig, especially the head and waist, must undergo acupuncture and sweeping to quickly drain water to ensure that the whole pig is heated evenly.
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