Yingli Roasted Pig

Yingli Roasted Pig in Leizhou City, Guangdong Province (formerly known as Haikang County) has smooth skin, fragrant and crispy texture, delicate meat, tender and smooth, fragrant and delicious , is a delicacy on the table. For hundreds of years, its selling point of being "purely natural, pollution-free, and green food" has attracted many foreign tourists to come here to taste it.

Yingli people are very particular about the ingredients and production of roasted pigs. They usually buy locally raised pigs weighing 40-60 kilograms. These pigs are fed cooked feeds such as sweet potatoes, cassava, and jade chaff at the farm. Some people even eat small animals such as earthworms and snails in the soil with their mouths to replenish the phosphorus, potassium, calcium and other minerals they need in their bodies. Therefore, this kind of pork has firm meat, fine fiber, less fat, rich nutrition, and is crispy and delicious. Moreover, this kind of pig is fed for 6-7 months, is small, easy to grill, process, and sell.

After selection, the pigs are put into the pen 3-5 days in advance. Before slaughter, the pigs are driven around the pen dozens of times to let the blood flow all over the body. Then they are slaughtered and bled immediately, which not only facilitates hair removal, but also makes During the barbecue, the skin will be delicious, and then the gutted and processed bare pig will be hung up to dry the water stains and remove the astringent water in the flesh. After about an hour, the pig roasting master will prepare the five-spice powder, ginger, After mixing onions, garlic, salt, vinegar, sugar, MSG and other condiments according to a certain proportion, add linear white rice wine and apply it on all parts of the pork body. After the slurry soaks into the meat for 1 hour, use a brush to apply honey evenly Apply the paste on the pig skin that is ready for the stove, hang the marinated bare pig into the stove for barbecue, seal the stove mouth with red mud, and cover the top of the stove mouth with an iron pot. The barbecue master relies on his rich experience to use You can tell how well the pig is roasting in the oven by smelling the smell.

When the time is up, the roast pig is taken out of the furnace, and a roast pig with good color, aroma and taste is immediately presented in front of the diners. People are all salivating and it tastes tender and smooth. It is refreshing, the pork skin is crispy and fragrant, and it has an "authentic" taste.