Process: grilled
Flavor: homemade taste
Heat: higher calorie
Ingredients:
Cooking Steps:
1. Slaughter the pig, remove the viscera, remove the hair, clean, de-bone every interval of about 2 cm to cut a depth of about 0.5 cm. For thick meat part of the first sliced into two layers, and then down the vertical knife cutting interval is still about 2 centimeters, the whole pig row cut after rubbing ingredients
2. Grind the ingredients into the end of the coarse salt except for the ingredients into a basin and mix evenly rubbed sprinkled to pork, to be in the depth of the cut meat strips are also rubbed on the ingredients, rubbed marinade for about 30 minutes after the end. With double meat hooks hooked to the pig's back three fork bone, upside down hanging up, with broomcorn millet section of the back elbow and the pig's hindquarters, and then made of steel picket strips stuck to the outside of the pork loin, forming a barrel, and then broomcorn millet to support the pig's middle chamber and the front chamber, so that the pig's body rounded, easy to grill when the heat is uniform
3. with straw to the grill stove ignited, to the stove to throw 40 kilograms of straw to make it fully combustible, and then the air vent with the slate and soot The first thing you need to do is to make sure that you have a good idea of what you're doing. The white paper paste on the meat edge of the pig open, to prevent contamination, will support the pig in the stove on the mouth, will be a cauldron counterclockwise on the mouth of the stove, with the soil paste, a little smoke can be
4. From the mouth of the stove closed when counting on the pork roast is cooked for 45 minutes, lift the cauldron, lifting out of the roast meat hanging, with a knife to scrape off the skin on the charred outer layer of the pig, and take the meat into thin slices can be eaten
Cooking Tips:
Skin crispy, soft meat, fat and not greasy, long aftertaste Huangjia barbecue pork is the traditional flavor of Jinan famous food, to the fresh flavor, crispy skin and tender meat, fat and not greasy, known in and out of the province. Zhangqiu Huangjiawan Huang Qiuzhong's grandparents, in the early years of the Qing Dynasty Kangxi, in the old city of Zhangqiu Dongguan Bridge at the operation of barbecue, according to today's history of more than 300 years, its old Maosheng Zhai barbecue store, the Republic of China early years changed to the Changsheng Zhai, is still in the original place of operation of the barbecue. The store produces roast meat, distinctive flavor, high quality, known to the world as the Huang family roast meat. Huang family since the grandparents since the grilled meat, generations, are operating in this industry to support the family small. 1956 April, Huang family grilled meat as a famous food to participate in the famous products and handicrafts exhibition in shandong, huang zhenxiang (i.e., huang qiuzhong's grandfather) produced by the yellow family grilled meat, in the exhibition and sale of the high praise, and later has been introduced to domestic and international as the famous food in shandong, people at home and abroad tasted the mellow flavor of the yellow family grilled meat! flavor
Huang family barbecue meat in the Qing Xianfeng years of fame, sales are considerable, Huangjiawan barbecue meat production has increased, the end of the Qing Dynasty Xuantong years there are four or five production and operation of barbecue meat, the Republic of China period Huangjiawan people in Jinan City, in front of the courtyard opened in front of a different Xiangzhai barbecue meat store, commercial and industrial development of the district, the different Xiangzhai relocated to the Jingji Road, Weixi Road, business
Nowadays, the market is opened up! Since the opening of the market, barbecue meat and by the people's favorite, operating barbecue meat stores are also increasingly more up, due to the penetration of mechanized production, so that the Huangjia barbecue meat production techniques and production technology is perfected, and in this way to enrich the consumer's dietary culture