In the south, especially in Guangdong, a large number of suckling pigs are on the market every year around Qingming Festival. Because the golden color of the suckling pig represents happiness and prosperity, it symbolizes prosperity and prosperity. It is especially popular at this time. In particular, Cantonese people like to worship their ancestors during the Qingming Festival. I believe many people are also interested. How do you cook suckling pig?

The production process of suckling pigs:

1. The suckling pigs should undergo surgery first (removal of brains and bones), and try not to damage the epidermis.

2. Hot water: After the water is boiled, cook the whole pig in the pot and cook the skin until cooked. (Boiling time is about 1 minute.) Cool the suckling pig in cold water. After cooling, drain the water and marinate.

3. Marinate: Marinate the inner cavity of the pig with five-spice salt, seafood sauce, pig head sauce, and add a small amount of rice wine, or marinate with suckling pig salt according to the data. During the pickling process, the marinade or water flowing out during the pickling process should not come into contact with the skin, because there is sugar in the marinade, and the marinating time should be more than 1 hour.

4. Epithelial water: First put a pig fork on it, use wooden strips to fix the shape of the pig, and then clean the suckling pig's skin. If there is oil on the skin, you can clean it with dish soap, brush the whole piece of pig skin evenly with skin water, and then hang it with double hooks for baking.

5. Roast suckling pig: Hang the pig in the stove, with the inner cavity facing the fire, without a large lid, add 90% charcoal or the stove is full, keep it on high fire for the first 15 minutes, and then Change to medium heat. After the pork is golden brown, turn down the heat until the pig is cooked. You can take it out of the stove and pour it over with fire or oil the next day. The whole suckling pig is burned for 60-90 minutes (depending on the size of the pig).

Tips

1. When cooking suckling pigs and suckling pigs, they need to be cleaned, especially the lymph and excess internal organs of suckling pigs, otherwise the taste will be greatly affected.

2. When making suckling pig, you can adjust the sauce according to your favorite taste. Be sure to spread it evenly and marinate it, so it will be more flavorful. When baking, the temperature must be controlled so that the baked color is uniform, beautiful, and delicious.

Summary: Cantonese roasted suckling pig, golden in color, crispy on the skin and tender on the inside, delicious but not greasy, is ready. It is appetizing, attractive in color, appetizing in aroma, crispy on the outside and tender on the inside, very delicious. The method is also very simple. As long as you master the above skills, the roasted suckling pig will be golden in color, with crispy skin and tender meat.