As a traditional dish in Guangdong, pockmarked suckling pig has been winning the hearts of consumers and friends with its tender meat, rich nutrition and affordable price since its launch. In recent years, roast suckling pig has also spread from Guangdong to all parts of the country. Whether in the south or in the north, we can see traces of the traditional delicacy of pockmarked suckling pig.

The chef of a traditional Cantonese restaurant said that in the past, many repeat customers often came to eat and wanted to know how to make this roast pig? Nowadays, more and more people come here to ask for advice. There are students from all over the country and even from all over the world. As long as you study hard, you will learn.

Making pockmarked suckling pig requires preparing a large amount of ingredients, including a suckling pig as the main ingredient, green onions, seafood sauce, salt, sugar, spices, rice vinegar, vegetable oil and other spices. Suckling pig is an indispensable main ingredient of pockmarked suckling pig. When choosing suckling pig, you should pay attention to purchasing it from some familiar stores to understand its origin. Deliciousness is always related to fat. We use medium-sized pigs. The meat is more fragrant than suckling pigs. The layers of pork belly are clear enough. The meat is rich and a little soft. The lean meat has a shiny fat edge. It is not oily or woody. Crispy and fragrant, no dipping sauce is needed, and the fresh but not bland pork flavor is lost.

Kill the pigs in the shortest possible time, slaughter and wash the suckling pigs, and then pickle the inner cavity of the pigs with seafood sauce, Zhuhou sauce and other seasonings. This can make the suckling pigs The flavor absorbed is purer. Prepare the roasted pork crispy water. After washing the suckling pig, scald the skin with water. You can hang it up to drain the water, or use a dry towel to wipe the moisture on the pig skin. Then you can use a bristle brush to evenly brush the skin. syrup” and let dry over low heat. In the last step, the piglets can be roasted over an open fire to make the skin rosy and crisp, so that the authentic taste of the pockmarked suckling pig can be basically guaranteed.

A successful roasted pig, the skin: golden and crispy, with an echo in the mouth; the skin is well melted and there are no bubbles, and the skin is close to the meat. The skin is as golden as amber, not dull or burnt, and looks like an attractive golden nail; the meat is distinctly fat and lean, with a fruity aroma; a good roast pig is crispy and crispy, and the crispiness effect is excellent. It melts at the entrance. In short, if you want to learn the essence of pockmarked suckling pig, you need to practice the techniques and practice more. If you don’t understand, you should ask for more advice and learn with an open mind.

*That’s it for the “How to Make Pork Roast Pig”.