Type: dishes
Grade: Grade 4
Cost: 30 pounds
Price: 170
Ingredients: honey
Cooking time: 20
Hot time: 1 October 8 10,1to 10.
Brief introduction: The whole suckling pig was taken out, coated with various seasonings and baked in the furnace. The finished dish is amber in color, shiny, crispy and tender, and delicious.
Acquisition time: 65438+1October 3rd.
How to get it: talking to Qin. (1) Put the suckling pig on the chopping block (chest up), split it from the mouth to the tail of the back bone along the midline of the sternum (don't break the epidermis), dig out the internal organs, wash and drain the water inside and outside, and make the pig shell into a flat plate. Dig out the pig's brain, split the tooth seams on both sides with a knife to separate them from each other, take out the third rib, cut the fan seam, take out the fan bone, and gently cut the thick meat and buttocks on the fan bone.
(2) Sprinkle spiced salt evenly in the pig cavity, hang it with an iron hook, marinate for about 30 minutes, dry the water, and then mix 25 grams of bean paste, fermented bean curd, sesame paste, fenjiu, garlic paste and white sugar evenly and spread it in the pig cavity. After 20 minutes, insert it from the hip with a special burning fork, pass through a sector joint, and finally wear it to the cheek. After the fork, tilt the pig's head upward, rinse the oil on the skin with clear water, then pour boiling water on the pig's skin, and finally coat it with sweet and sour.
(3) Put the charcoal in the oven, light it, put it in the suckling pig, roast it with low fire for about 15 minutes, and take it out when it is five ripe. In the cavity, a four-centimeter-wide wooden strip is used to support the pig from the hip to the neck, and the wooden strip is laid horizontally on the front and rear legs, so that the pig can stretch around. Bind the roasted front and rear hooves with water plants, hook the front and rear legs symmetrically with iron wires, and evenly coat the pigskin with peanut oil when the color is red. Roast the pig's body with charcoal for about 30 minutes until the pig's skin turns red. When baking, the fork should rotate quickly, rhythmically and evenly. If bubbles are found in pigskin, insert a small iron needle into the exhaust, but not into the meat.
(4) Place the roast suckling pig and the roast fork obliquely next to the chopping block, remove the binding of the front and rear hooves, draw a cross at the northern part of the subauricular ridge, the tail and the back of the tail, and then draw a straight line from top to bottom at both ends of the cross to make the shape grow. Then cut a knife straight along the midline of the ridge and divide it into two sides. Cut a straight knife on each side of the center line and make four pigskins. Remove the skin with a knife (without meat), cut each skin into eight pieces, a total of 32 pieces, put the suckling pig in a basin, cover the skin on the pig, and serve it with two plates of Melaleuca cake, sweet and sour vegetables, onion balls, sweet noodle sauce and sugar. After eating the pigskin, take the pig back and spread it out on the table.