As a traditional Guangdong dish, roasted suckling pig with sesame skin has been winning the hearts of consumers and friends for its tender meat, rich nutrition and affordable price since its introduction. In recent years, roasted suckling pig has also extended from Guangdong to all over the country. Whether at banquets in the south or in the north, we can see traces of the traditional dish of hemp skinned suckling pig.
The chef of a traditional old Cantonese restaurant said that in the past, many repeat customers often come to eat will want to know how to make this roast pig? Now, more and more people come to ask for advice, there are students from all over the country and even around the world, as long as the heart to learn will learn.
The production of hemp skin suckling pig requires the preparation of a large number of ingredients, these ingredients include the main ingredient suckling pig a, ingredients onion? Seafood sauce, salt, sugar, spices, rice vinegar, vegetable oil and other spices. Suckling pig is an indispensable main ingredient of Ma Pi Suckling Pig. When choosing suckling pig, you should pay attention to purchasing from some familiar stores to know the origin of the pig. Delicious always related to fat, the choice of medium-sized pigs, meat flavor than suckling pig is more than enough, five brisket layers enough to distinguish, meat flavor thick with a little tenderness, lean meat are involved in a strand of oily fat edge, not oil, not faggot, crunchy and fresh, no need to dip the sauce, but also will not lose its own fresh and not light pork flavor.
The shortest possible time to kill the pig, suckling pig slaughtered and washed, suckling pig by the knife work, after processing, with seafood sauce, column Hou sauce and other seasonings to marinate the pig on the inner cavity, which can make the suckling pig absorbed the flavor of a more pure. Preparation of roasted pig crispy water, after washing the suckling pig, hot water scalding skin, can be hung up to drain a bit of water, or with a dry towel to wipe the water on the skin, followed by the available rows of brushes evenly brushed on the "sugar syrup", and then dry with a small fire. The last step is to roast the piglets over an open fire to make the skin red and crisp, so that the authentic taste of the hemp-skinned suckling pig can basically be guaranteed.
A successful roasted pig, the skin: golden armor crisp BuBu, in the mouth there is a reverberation; the skin effect is good and no air bubbles, the skin close to the meat. The skin color is golden like amber, not dull or burnt black, like a very attractive golden armor; meat, fat and thin, with a fruity aroma; a good roast pig, is crispy, but also crispy, crispy effect is excellent, melt in the mouth. In short, you want to learn the essence of hemp skin suckling pig to practice techniques more practice, do not understand should be more consulting, learning with an open mind.
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