The fragrant pig is a local small pig breed with a long history of breeding and stable genetics, and excellent quality and precious and rare. The fragrant pig is wild and precocious, with a clean appearance, short, small, short and round body type; rough feeding, adaptability and disease resistance; the largest adult individual is about 45KG, and the breeding sows are generally utilized for eight years, and the longest can be up to fourteen years.

Chinese fragrant pig classification

Qiandongnan fragrant pig Yibei fragrant pig radish pig (native to Guizhou) Tibetan fragrant pig (pipa pig, fern pig) Chili fragrant pig (native to Guangxi, known as the Bama fragrant pig, plantain pig)

1>Roasted Bama fragrant pig

1 Raw materials and auxiliary materials

Raw materials are all Bama fragrant pig, weighing about 6-10 kilograms.

Recipe 1: 60-70 grams of salt, 120-150 grams of sugar, 20-50 grams of white wine, 10 grams of monosodium glutamate (MSG), 50-100 grams of sesame paste, 50-60 grams of fermented soybean milk, 8-15 grams of five-spice powder, 5 grams of sodium nitrate, green onion, rice vinegar, and maltose in appropriate amounts.

Recipe 2: 45~55 grams of salt, 200~250 grams of sugar, 15 grams of white wine, 6~10 grams of monosodium glutamate, 100~150 grams of sesame paste, 4 small pieces of bean curd milk, ginger, green onion, sesame oil and maltose in moderation.

Recipe 3 40~50 grams of salt, 60~10 grams of white wine, 200~300 grams of sugar, 15~50 grams of soy sauce, 5 grams of monosodium glutamate (MSG), 5~7 small cubes of tofu curd, 6 grams of five-spice powder, 30 grams of minced garlic, and moderate amounts of shredded ginger, green onion and maltose.

2. Processing flow

Slaughtering and finishing of raw materials: slaughtering and bloodletting, scalding with about 65 ℃ hot water, pay attention to turn, take out and quickly scrape the hair, pay attention to scrape the black skin on the coarse skin, rinse with water.

From the midline of the abdomen with a knife to cut open the thoracic and abdominal cavity and neck meat, remove all internal organs and plate oil, pick out all the bones in the body, do not destroy the skin. You can also split the skull and spine, take out the spinal cord and pig brain, pick out the 2nd to 3rd thoracic ribs and scapula. Cut between the ribs with a knife, and the thicker muscle parts are cut with a knife to make it easier for the spices to penetrate the flavor.

Curing: Except for rice vinegar and maltose, mix all the adjuvants and rub them evenly in the body cavity, and put them into the curing room at 2~5℃ for curing. The time is 5~8 hours in summer and can be extended to 12~24 hours in winter.

Scalded skin, hanging sugar color: marinated pig billet, with a special long iron fork from the back leg through the front leg to the corner of the mouth, hang it up to drain. Then use 90 ℃ hot water to burn shower on the pork skin until the skin shrinks to achieve the role of stereotypes. Add a good amount of rice vinegar to the scalding water to make the skin of the roasted spiced pork crispier.

After drying the water, brush the maltose water (1 part maltose plus 6 parts water) on the skin surface, only 1 time, and it should be even, otherwise the roasted spiced pig's skin will have different shades of color. Finally, put it in a ventilated place to dry the skin.

Roasting: use the hanging oven to roast. There are 2 kinds of heat sources: electric or charcoal. Charcoal ovens are used for traditional processing, while electric ovens are generally used for factory production.

The hot skin and has been coated with maltose drying pig billet hung into the heated oven, the oven should have a stable oven temperature, and grasp the fire, the normal oven temperature during roasting needs to be controlled between 160 ~ 200 ℃. Roasted for about 40 minutes, the pig skin began to turn color, will be moved out of the oven billet pinning, with a bamboo needle or steel needle from the skin piercing, evenly pierced all over the pig's body, can prevent the skin and meat separation. Then brush on 1 layer of oil (preferably with raw tea oil), the role of the skin of the fragrant pig fried crisp. Roast in the oven for 40 to 60 minutes, until the skin is crispy and reddish in color. During the roasting period, switch the position of the pig frequently to make it roast evenly.

After the product is taken out of the oven, hang it in a cool and ventilated place, and the time of placing it should not be too long (not more than 10 hours), otherwise the skin will be hard and not crispy, and it should be packed or sold in time.

2>

Parsley Stir-Fried Spiced Pig.

Raw materials: 300 grams of raw spiced pork, 150 grams of parsley, 30 grams of dried bell peppers, a small amount of tea oil and related home cooking seasonings.

Methods: In a hot frying pan will be lantern pepper stir fry, and then the raw spiced pork cleaned and cut into pieces in the pan stir fry, stir fry to six mature into the parsley and stir fry together, and then put the required seasoning can be.

Features: The production method of this dish is an authentic national cooking methods, fragrant pig "incense" plus parsley incense, it can be said that the "two incense celery wish", a strong combination of incense on the fragrance, reflecting the Yao people a primitive natural flavor.

3>

White cut pork.

Raw materials: 350 grams of raw spiced pork, seasonings related to white cut practice.

Method of production: and other dishes of the white cut practice is the same, white cut pork plate with a plate of spicy sauce, to eat the spicy sauce dripping in the top of the white cut pork, but also according to the needs of each person Jiao eat.

Features: this dish meat delicate and delicious, refreshing, long aftertaste.

Three, dry pot pig.

Raw materials: 750 grams of raw spiced pork, 80 grams of dried bell peppers, 30 grams of fish parsley and dry pot practices related seasonings.

Method of production: make dry pot dishes, put on the induction cooker on the power supply when the family meal.

Features: This dish is a primitive natural flavor of the Yao people, in the process of eating the aroma, let people eat and forget.

4>

Aromatic Harvest Glutinous Scented Pork Steamed Pork.

Raw materials: 350 grams of raw pork, 100 grams of glutinous rice and related seasonings.

Methods: Grind the glutinous rice into powder, add salt, monosodium glutamate and related seasonings and stir well, wash and cut the pork into slices and glutinous rice into powder and stir well, and then put it into the steamer to be cooked.

Features: This dish is fragrant but not greasy, enhance appetite, is a more elaborate one of the national characteristics of the dish.

5

Garlic roasted pork.

Raw materials: 350 grams of raw spiced pork, 50 grams of garlic, a small amount of sugar and related braised pork practice seasonings.

Method of preparation: the preparation of braised pork.

Features: This dish is smooth and refreshing, oily but not greasy, sweet and savory.

Recipe 2: 45~55 grams of salt, 200~250 grams of sugar, 15 grams of white wine, 6~10 grams of monosodium glutamate (MSG), 100~150 grams of sesame paste, 4 small pieces of tofu milk, ginger, green onion, sesame oil and maltose in moderation.

Recipe 3 salt 40~50 grams, 60~10 grams of white wine, 200~300 grams of sugar, 15~50 grams of soy sauce, 5 grams of monosodium glutamate (MSG), 5~7 small pieces of tofu curd, 6 grams of five-spice powder, 30 grams of minced garlic, shredded ginger, scallions, and maltose, each in moderation.