First, the ingredients standards:
Ingredients: One small piglet. Excipients: 75 grams of salt, 50 grams of dry sauce, 150 grams of sugar, 50 grams of Southern flavor bean curd, 25 grams of sesame, 7.5 grams of five spices, onion, garlic, maltose, and a little different.
Second, processing methods:
1, the choice of materials finishing: the weight of 5 to 6 kilograms, thin skin, body plump pigs, according to the usual method of slaughter blood, hair removal, viscera, clean, to become the original carcass. Then, split the spine from the inside of the buttock, taking care not to break the cuticle to maintain its shape. Remove the plate oil and remove 3 to 4 ribs and shoulder blades from the chest. Rinse thoroughly with water and drain to remove water.
2. Pickled: Fry the allspice, stir in the salt, apply evenly to the abdominal cavity of the suckling pig and marinate for 10 minutes. Then, white sugar, dry sauce, sesame paste, southern milk, garlic, diced green onion and other ingredients are mixed and applied to the abdominal cavity in proportion. Wipe the sugar liquid: Apply a good material to the body, use a special long fork to wear it from the hind leg to the corner of the mouth, and then use hot water at 70°C to scald and drain the water. Then smear the maltose solution, hang it in a well-ventilated place, and blow dry the epidermis.
3, baking: There are two ways to bake. One is baked in an open hearth, made of iron rectangular ovens, baked red in the hearth, placed in forked suckling pigs, and baked on fire. Bake chest and abdomen first, about 20 minutes. In the abdominal cavity, support the wood strips, then bake the head, back, chest and abdomen and the edge. The whole body of the pig, especially the neck and waist, must be used to remove water from the needle. At the same time, it is necessary to brush oil to wipe off or smooth out the grease that has been roasted out of the body and the skin so as not to flow on the skin or meat and affect the appearance. The second is to use a dark furnace to bake, using the general roast duck, goose oven. First heat the furnace to a high temperature, place the suckling pig carcass in the furnace, and bake it for about 30 minutes. When the pig's skin starts to change color, it is taken out with a needle, and the grease that is oozing out is smoothed and baked for 20-30 minutes.
Third, the product features:
Crispy suckling pig, ruddy in color, crisp and fragrant in skin, loose in entrance, delicious and delicious, famous in the world.
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