The Xiang pig is a rare and rare local mini pig breed with a long breeding history, stable genetics, and excellent quality. The fragrant pig is wild and precocious in nature, has a delicate appearance, and is short, small, short, and round in body. It is extensively raised and has strong adaptability and disease resistance. The maximum adult individual is about 45KG. The breeding sows are generally used for eight years, and the longest can be ten years. Four years.

Chinese Fragrant Pig Classification

Qiandongnan Fragrant Pig, Yibei Fragrant Pig, Radish Pig (originating in Guizhou), Tibetan Fragrant Pig (Pipa Pig, Fern Ma Pig), Qili Fragrant Pig (originating in Guizhou) Guangxi, called Bama Xiang pig, banana pig)

1>Roasted Bama Xiang pig

1 Raw materials and accessories

The raw materials are all Bama Xiang pig Pigs weigh about 6-10 kg.

Recipe 1: 60-70 grams of salt, 120-150 grams of sugar, 20-50 grams of white wine, 10 grams of MSG, 50-100 grams of sesame paste, 50-60 grams of southern milk, 8-15 grams of five-spice powder grams, 5 grams of sodium nitrate, appropriate amounts of green onions, rice vinegar and maltose.

Recipe 2: 45 to 55 grams of salt, 200 to 250 grams of sugar, 15 grams of white wine, 6 to 10 grams of MSG, 100 to 150 grams of sesame paste, 4 small pieces of tofu, shredded ginger, green onions, and sesame oil and maltose in appropriate amounts.

Recipe 3: 40~50g salt, 60~10g white wine, 200~300g sugar, 15~50g soy sauce, 5g MSG, 5~7 small pieces of fermented bean curd, 6g allspice powder, 30 grams of minced garlic, appropriate amounts of shredded ginger, green onions and maltose.

2. Processing flow

Slaughtering and sorting of raw materials: Slaughter and drain the blood, scald with hot water of about 65℃, turn carefully, take out and shave off the hair quickly, pay attention to scraping Remove the black skin from the rough skin and rinse with clean water.

Use a knife to cut open the chest, abdominal cavity and neck meat from the midline of the abdomen, take out all the internal organs and suet, and remove all the bones in the body without damaging the skin. You can also split the skull and spine, take out the spinal cord and pig brain, and pick out the 2nd to 3rd thoracic ribs and shoulder blades. Use a knife to slit between the ribs, and cut the thicker muscle parts with a knife to allow the seasoning to penetrate.

Marining: Except rice vinegar and maltose, mix all the auxiliary ingredients, apply them evenly into the body cavity, and put them in a marinating room at 2~5℃ for marinating. The time is 5 to 8 hours in summer and can be extended to 12 to 24 hours in winter.

Scalding and sugar-coating: Use a special long iron fork from the back legs through the front legs to the corner of the mouth to drain the marinated pig body. Then use 90℃ hot water and pour it on the pig skin until the skin shrinks to achieve the final effect. Adding an appropriate amount of rice vinegar to the blanching water can make the skin of roasted pork crispier.

After the water is dried, brush maltose water (1 part maltose plus 6 parts water) on the skin surface. You can only brush it once and it must be even. Otherwise, the skin color of the roasted pig will be different. one. Finally, place it in a ventilated place to dry the skin.

Baking: using hanging oven. There are two types of heat sources: electricity or charcoal. Traditional processing uses charcoal ovens, and factory production generally uses electric ovens.

Put the blanched and dried pig bill coated with maltose into a heated oven. The oven should have a stable temperature, and the heat should be controlled well. The normal oven temperature during baking It needs to be controlled between 160~200℃. After roasting for about 40 minutes, when the pig skin begins to change color, remove the pig body from the oven and prick it with a bamboo needle or steel needle through the skin and evenly pierce the pig body to prevent the skin from separating from the meat. Then brush with a layer of oil (preferably raw tea oil) to crisp up the skin of the fragrant pig. Then put it in the oven and bake for 40 to 60 minutes, until the skin is crispy and turns maroon. Frequently change the position of the fragrant pig during roasting to ensure even roasting.

After the product comes out of the oven, hang it in a cool and ventilated place. The storage time should not be too long (no more than 10 hours), otherwise the skin will be hard but not brittle, and it should be packaged or sold in time.

2>

Saute pork with parsley.

Ingredients: 300 grams of raw fragrant pork, 150 grams of parsley, 30 grams of dried bell pepper, a small amount of tea oil and related home-cooked seasonings.

Preparation method: Stir-fry the bell pepper in a hot oil pan, then wash the raw pork and cut it into pieces and stir-fry in the pan until it is cooked, add the parsley. Stir-fry and add the desired seasonings.

Features: The preparation method of this dish is an authentic ethnic cooking method. The "fragrance" of the fragrant pig is combined with the aroma of parsley. It can be said that "two parsleys wish". The fragrance reflects the original natural flavor of the Yao people.

3>

White-cut fragrant pig.

Ingredients: 350 grams of raw fragrant pork, seasonings related to the white-cut method.

Preparation method: The same as the method of making other dishes. After the white-cut fragrant pork is plated, it is served with a plate of spicy sauce. When you want to eat, pour the spicy sauce on top of the white-cut fragrant pork. You can also Serve and eat according to everyone's needs.

Features: The meat of this dish is delicate and delicious, refreshing and has a long aftertaste.

3. Fragrant pig in dry pot.

Ingredients: 750 grams of raw fragrant pork, 80 grams of dried bell pepper, 30 grams of fish coriander and related seasonings for the dry pot method.

Preparation method: To make griddle dishes, put the induction cooker on and turn on the power when the family is dining.

Features: This dish is an original natural flavor of the Yao people. The aroma is fragrant during the eating process, making people linger after eating it.

4>

Steamed pork with glutinous rice flour.

Ingredients: 350 grams of raw fragrant pig, 100 grams of fragrant glutinous rice and related seasonings.

Preparation method: Grind the fragrant glutin into powder, add salt, MSG and related seasonings and mix well. Wash and cut the fragrant pork into slices and stir together with the fragrant glutin powder, then put it in a steamer to steam. Just cooked.

Features: This dish is fragrant but not greasy, and increases appetite. It is a relatively sophisticated national specialty dish.

5

Braised pork with garlic.

Ingredients: 350 grams of raw pork, 50 grams of garlic, a small amount of sugar and seasonings related to the braised pork recipe.

Preparation method: How to make braised pork.

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

Recipe 2: 45-55 grams of salt, 200-250 grams of sugar, 15 grams of white wine, 6-10 grams of MSG, 100-150 grams of sesame paste, 4 small pieces of tofu, shredded ginger, green onions, and sesame oil and maltose in appropriate amounts.

Recipe 3: 40~50g salt, 60~10g white wine, 200~300g sugar, 15~50g soy sauce, 5g MSG, 5~7 small pieces of fermented bean curd, 6g allspice powder, 30 grams of minced garlic, appropriate amounts of shredded ginger, green onions and maltose.