Practice of roast suckling pig

Raw materials: a suckling pig (3000g), refined salt 200g, white sugar100g, star anise powder 5g, spiced powder10g, south milk 20g, sesame paste 20g, white sugar 50g, garlic 5g, raw flour 20g, fenjiu 7g, and appropriate amount of sugar water.

Production method: Split the clean suckling pig from the inner cavity to flatten the pig body, then cut off the third and fourth ribs, take out all the ribs and fan bones on both sides of this part, dig out the pig brain, and cut one knife on each side of the lower jaw.

Take 125g spice, spread it evenly on the pig cavity, marinate for 30 minutes, then lift it with an iron hook, drain the water, take it out, mix all seasonings except spice and sugar water, spread it evenly on the cavity, marinate for 20 minutes, then fork it, and pour it all over the pig with boiling water to tighten the skin and harden the meat.

Put the scalded pig's head up, brush the sugar water with a row of brushes, hold up the pig's body in the inner cavity with wooden strips, stretch the front and rear legs horizontally with wooden strips, and tie the pig's hands.

Light charcoal fire, put two piles in front and back, roast the pig's head and ass to a deep red color, then puncture the hole with a needle to exhaust, brush vegetable oil on the pig, put the charcoal in a long strip to roast the pig, and turn the fork to make the heat even until the pig is red all over. When serving food, it is usually covered with red silk, and the chef uncovers the skin in public.

Features: ruddy color, smooth as a mirror, crispy skin and tender meat, fragrant but not greasy.