Introduction of crispy roast suckling pig

Crispy roast suckling pig is a traditional dish of Han nationality in Guangdong, which belongs to Cantonese cuisine. This dish is bright red in color, shiny in oil, crispy in skin, delicious in meat and unique in flavor. Firstly, the suckling pig is washed, and the internal organs and pig brain are dug out from the back incision; Marinate with various seasonings, then pour the pigskin with boiling water, and finally wrap it in sweet and sour; Insert a special fork from the hip, put it on a charcoal fire, turn the fork constantly when baking, and evenly coat it with peanut oil until the pigskin turns red. Eat roast pig with Melaleuca cake, sweet and sour vegetables, onion balls and sweet noodle sauce. Roast suckling pig was founded and developed in Shandong, and now it is very famous in Guangzhou. As early as the Northern Wei Dynasty, it was recorded in detail in the Book of Qi Yao Min. Roasted suckling pig is one of the famous dishes in the barbecued pork, which enjoys a high reputation in ancient and modern times. Roast suckling pig is also called crispy roast suckling pig. Guangdong roast suckling pig, which is widely praised, is one of the crispy roast suckling pigs.