What kind of pig is a roast suckling pig and how to make it?

Pigs that roast suckling pigs generally choose Xiang pigs that are about 1-2 months old and weigh about 4-5kg. The preparation method

What kind of pig is a roast suckling pig and how to make it?

Pigs that roast suckling pigs generally choose Xiang pigs that are about 1-2 months old and weigh about 4-5kg. The preparation method of roast suckling pig: slaughter piglets, bleeding, shaving, eviscerating, smearing various spices in the abdominal cavity of pigs, curing, shaping with wooden strips, scalding skin and brushing syrup, and finally baking.

1. What kind of pig is a roast suckling pig?

1, roast suckling pigs generally choose Xiang pigs from Guizhou and Guangxi provinces, such as Congjiang Xiang pig, Huanjiang Xiang pig, Bama Xiang pig, or local pigs from Central China and South China.

2, suckling pigs generally choose newborn piglets 1-2 months, weighing about 4-5kg (the weight should not be too light, otherwise the baked skin is not crisp enough), and the piglets are required to be healthy, plump, thin and scar-free.

Second, how to cook a roast suckling pig

1. Prepare piglets, 200g of refined salt, 20g of white sugar100g, 5g of star anise powder, 20g of spiced powder10g, 20g of south milk, 20g of sesame paste, 50g of white sugar, 5g of garlic, 20g of raw flour, 7g of fenjiu, and an appropriate amount of sugar water.

2. After the piglet is slaughtered, bleed, remove the pig hair, cut it from the abdomen (the blade should not be too long), dig out the internal organs, then split it from the inside of the hip along the spine, remove the suet, remove 3-4 ribs and shoulder blades from the chest, then rinse it with clear water and drain the water.

3. Spread the spiced powder and salt into the abdominal cavity of the pig from the front incision and marinate for about 30 minutes. Then mix the prepared sauce, fermented bean curd, sesame sauce, white sugar, garlic, dried onion, onion, monosodium glutamate, raw flour, fenjiu and spiced powder, smear them in the abdominal cavity of pigs and marinate for about 30 minutes.

4. Install a piece of wood with a length of 40cm and two pieces of wood with a length of 13cm in the abdominal cavity of the pig (the long piece of wood is placed vertically in the pig and the short piece of wood is placed horizontally in the pig), tie it tightly with iron wires to shape the suckling pig, and then insert two steel forks in the front and back of the pig's body.

5. Scald the piglet skin with hot water of about 70℃ until the piglet skin becomes hard, and dry the water.

6. Put maltose into a small pot, pour 150g boiling water, and after maltose is completely dissolved, add white wine and Zhejiang vinegar and mix well to make crispy syrup, then spread it evenly on the skin of suckling pigs, and then hang it in a ventilated place to dry.

7. Use an iron rectangular oven to burn the stove red, and then put it into the barbecued suckling pig for baking. In the roasting process, the pig body is continuously rotated and the water is discharged by acupuncture. At the same time, wipe off the grease leaked from internal and external baking. When the oil from the pig is clear and white, take out the suckling pig and brush it with a layer of sesame oil.