Where is the specialty of Huangjia barbecue?

Huangjia barbecue is a famous traditional flavor in Jinan, which is famous both inside and outside the province for its delicious taste, tender skin and tender meat, and fat but not greasy. Zhangqiu Huangjiawan Huang's ancestor, in the early years of Qing Kangxi, managed barbecue in Dongguan Bridge in Zhangqiu Old Town. Accordingly, it has a history of more than 300 years. Its old name "Maoshengzhai Barbecue Shop" was changed to "Changshengzhai" in the early years of the Republic of China, and it still manages barbecues in its original place. The barbecue made in this shop has a unique flavor and high quality, and is called "Huangjia Barbecue" by the world. Since the ancestors of the Huang family managed barbecue, it has been passed down from generation to generation to support their families. 1April, 956, Huangjia Barbecue participated in the Shandong Famous Products and Handicrafts Exhibition as a famous food. The Huangjia barbecue made by Huang (Huang's grandfather) won high praise at the exhibition. Since then, it has been introduced to the world as a famous food in Shandong, so that people at home and abroad can taste the mellow flavor of Huangjia barbecue.

Huangjia barbecue was very famous in Xianfeng period of Qing Dynasty, and its sales volume was considerable. There are more barbecues in Huangjiawan. During the period of Xuan Tong in the late Qing Dynasty, there were four or five barbecue shops operating. During the Republic of China, someone in Huangjiawan opened a barbecue shop in front of Jinan. After the industrial and commercial development in Shangbu District, Yixiangzhai moved to Jinger Road and Weisi Road to operate.

Since the opening of the market, barbecue has been deeply loved by the people, and there are more and more barbecue shops. Due to the infiltration of mechanized production, the cooking technology and craft of Huangjia barbecue are becoming more and more perfect, thus enriching the food culture of consumers.

Raw materials: about 60 kilograms of healthy pigs.

Materials: star anise 150g, fennel 100g, clove 150g, pepper 50g, crude salt 1500g, 4 straw stalks, thin white paper 1, and 40kg of dried wheat straw.

Method:

1. After pigs are slaughtered, eviscerate, unhairing, cleaning, deboning and cutting are carried out at intervals of about 2 cm, with a depth of about 0.5 cm. For the part with thick meat, cut it into two layers first, then cut it along the vertical knife with an interval of about 2 cm, and then knead the ingredients after cutting the whole pig.

2. In addition to grinding the ingredients into coarse salt, put all the ingredients into a basin, stir them evenly and wipe them on the pork. Knead the ingredients into the deep layer of the meat slices and marinate them for about 30 minutes. Hook the pig's rear trigeminal bone with double meat hooks, hang upside down, spread the rear elbow and the pig's hip position with straw section, then clamp the pig's waist outside with steel bars to form a barrel shape, and then support the pig's middle hip position and front stove with straw to make the pig's body round, which is convenient for uniform heating during roasting.

3. ignite the oven with wheat straw, throw 40 kilograms of wheat straw into the oven to make it burn fully, and then block the tuyere with slate and coal ash. Put white paper on the pork to prevent pollution. Put the supported pig on the top of the stove, lock a big pot on the top of the stove and paste it with soil, so that smoke can come out slightly.

4.45 minutes later, the grill is cooked, open the cauldron, take it out and hang it, scrape off the charred outer layer of the pigskin with a knife, and then slice the meat to eat.

Features: crispy skin and tender meat, fat but not greasy, with a long aftertaste.