Roasted suckling pig is one of the most famous specialties of Guangzhou, i.e. Cantonese cuisine.

As early as the Western Zhou Dynasty, this dish was already listed as one of the "Eight Treasures", and was then called "Roasted Suckling Pig". The English name is Roasted Suckling Pig, roasted suckling pig is made with suckling pig as the main material, in the old capital food should be considered as "spring white snow", is the court of the rich and powerful officials to eat a famous dish during the banquet. It was a famous dish eaten by the rich and powerful in the palace during banquets. Later, it spread to other parts of the world and is the most famous specialty of Guangzhou, which is known as one of the best barbecue dishes in Guangdong.

Practice

The first step: the pig slaughtered, dehairing, washing, opening the large chamber, removing the bones, viscera, clumping cavity will be split so that the bone can be spread up, remove the brain. Remove the third rib and fan bone, in the inside of the buttock meat thick cut a number of knives to facilitate the flavor.

Step 2: Coat the innards evenly with five-spice powder, star anise, salt and sugar, dry the innards in a ventilated place, then mix soybean paste, red bean curd milk, sesame paste, Fen wine, garlic paste and sugar, and coat the innards. On the iron fork, first water, then boiling water to wash the oil on the pig skin, and then maltose, white vinegar, smoked vinegar, glutinous rice wine to mix the burnt sugar and vinegar sauce coated once.

The third step: the marinated piglet into a long charcoal stove, the first half-cooked roasted inside, the front and rear legs of the inside with wooden strips across the open, and then grilled, the order of the first roasted head, arm, roasted red after the application of peanut oil slowly roasted until the big red. After roasting, make a cut from behind the ear and the tail, and then make a cut from front to back at each end of the transverse cut, so as to form a rectangular skin, and then make three cuts along the rectangular skin, so as to make four equal parts of the long strip, and then piece by piece down. Each strip is cut into 8 pieces horizontally, ****32 pieces. Serve with lasagna, sauerkraut, and sweet noodle sauce.