Roasted suckling pig making materials: 1 head of net suckling pig (about 5000 grams), 52 grams of five-spice salt (1 gram of five-spice powder, 1 gram of star anise, 15 grams of sugar, 35 grams of essence), roasted suckling pig 150 grams of sweet and sour vinegar (caramel 55 grams of sugar, 80 grams of white vinegar, 15 grams of glutinous rice wine to mix, heated and boiled to be thicker), 65 grams of sugar, 100 grams of bean sauce, 120 grams of red fermented bean curd, 125 grams of lasagna, pickled beets, green onion balls each 150 grams, 5 grams of garlic paste, 25 grams of sesame sauce, peanut oil, 100 grams of sweet noodle sauce, 7.5 grams of Fen Wine, charcoal about 7.5 kg. Roasted suckling pig's introduction: roasted suckling pig has been listed as one of the "eight treasures" as early as in the Western Zhou Dynasty, and was selected as a famous dish of the court during the Kangxi period of the Qing Dynasty, and now it is a delicious delicacy in many famous cuisine halls in Guangzhou, Hong Kong and Macao, and it is very popular among domestic and foreign customers. Characteristics of roasted suckling pig: big red color, bright oil, crispy skin and tender meat, delicious. Teach you how to do roast suckling pig, how to do roast suckling pig 1. Split the suckling pig from the spine bone, evenly coat the inner cavity with five-spice salt, marinate for about 20 minutes, and then marinate with a variety of other seasonings.

2. Insert a barbecue fork from the buttocks to the cheeks, drizzle the skin with boiling water until hard, and coat with sugar and vinegar with a row brush.

3. Put the suckling pig on the fire, grill the inside until half-cooked, keep rotating the grill fork while grilling, then evenly coat with peanut oil, then grill until the skin of the pig is big red.

4. Roasted suckling pig with lasagna, pickled beets, green onion ball, sweet noodle sauce and other food dishes on the table together. Roasted suckling pig production essentials: 1. Roasted suckling pig sugar and vinegar concentration should be appropriate, not too thick or too thin;

2. Roasted when the fire should be even, not too strong, to keep turning the fork, so as to avoid uneven heat and burnt.

Respondent's Addendum 2010-01-14 13:56

When the congee is almost ready, add the pork head, then add salt, monosodium glutamate (MSG) or chicken essence. Simmer for another 10 minutes. You can also add something else according to your taste, such as: cinnamon, lily, lotus seeds, etc. as accessories.