What are the ways to roast fragrant pigs?

1, roast fragrant pig. 3 onions, 2 garlic heads, appropriate amount of ginger, 250ml of soy sauce, 300ml of oyster sauce, 30ml of cooking wine, cumin powder 1 bag, a wild Bama Xiang pig just caught, weighing more than 30kg, lean and delicate. After being killed, all the bones of the pig were removed and the head was gone. If it is used for sacrifice, you can keep it, but it is difficult to cook it with a pig's head. Prepare a large pot with ingredients, put the pig with skeleton removed into the pot, evenly spread the ingredients and marinate for two hours. Two hours later, the pig was fixed on the customized roast pig rack with wire. In order to heat the whole pig evenly, it is best to spread and fix every part of the pig. Raise a pile of carbon, put the pig directly above the carbon, not too close or too far away, preferably about 45 cm. It usually takes 2-3 hours to roast the pig. The whole process needs someone to control. If there is less carbon, it should be added, and the shelf should be shaken from time to time to make both sides of the pig evenly heated. After two hours, brush a layer of red vinegar on the pigskin to make it crisp, sprinkle cumin powder or other seasoning powder inside, and bake for another hour or so. The delicious roast pig is ready.

2. Tender roasted fragrant pig. Raw materials: a small fragrant pig (3000g), refined salt 200g, white sugar 100g, star anise powder 5g, spiced powder 10g, south milk 25g, sesame paste 25g, white sugar 50g, garlic 5g, raw flour 25g, fenjiu 7g, and appropriate amount of sugar water. Split the slaughtered pig from its stomach to make it flat, then cut off the third and fourth ribs, take out all the ribs and fan bones on both sides, dig out the pig brain, cut off the teeth and wash them separately. Spread 150g spice evenly in the pig cavity, marinate for 60min, and then hang it with an iron hook. Take them off after dripping water. Spread all seasonings except spices and sugar water on the pig's back, spread them evenly in the stomach, marinate for 30 minutes, then spread them apart and pour boiling water all over the pig to make the skin tight and the meat hard. 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 it in two piles before and after, bake the pig's head and ass to a deep red color, then punch holes with a needle to exhaust, brush the pig's body with vegetable oil, put charcoal into a long strip to roast the pig's body, and turn the fork to make the fire uniform until the whole body of Xiang pig turns red. If you like Chili, you can sprinkle some Chili noodles. Before serving, you can serve. The price of a roast fragrant pig is 800-65438.

3. Roast fragrant pigs. 60-70g of salt, 0/20-150g of sugar, 20-50g of liquor, 0/0g of monosodium glutamate/kloc, 50-100g of sesame paste, 50-60g of south milk and 8-/kloc of spiced powder. Mix all the auxiliary materials except rice vinegar and maltose, evenly spread them in the body cavity, and marinate them in a salting room at 2~5℃. The time is 5~8 hours in summer and can be extended to 12~24 hours in winter. Dyeing: Use a special long iron fork to hang from the back leg to the corner of the mouth through the front leg, and drain. Then spray 90℃ hot water on the pigskin until the skin shrinks, so as to achieve the role of shaping. Adding a proper amount of rice vinegar to boiling water can make the skin of roasted fragrant pigs more brittle. After drying the water, brush maltose water (1 maltose plus 6 water) on the skin, only 1 time, and evenly, otherwise the skin color of roasted fragrant pigs will be different. Finally, dry the epidermis in a ventilated place. It is baked in a hanging oven. There are two kinds of heat sources: electricity or carbon. Traditionally, carbon furnace is used for processing, and electric oven is generally used for industrial production. Hang the scalded pig blank coated with maltose and air-dried in a heated oven. The temperature of the oven should be stable and the temperature should be controlled. The normal temperature during baking should be controlled between 160~200℃. Bake for about 40 minutes. When the pigskin begins to change color, take the pig blank out of the oven and insert the needle. Puncturing a bamboo needle or a steel needle evenly into a pig can prevent the skin from separating from the meat. Then brush 1 layer of oil (preferably raw tea oil) to fry the pig skin. Hang in the oven and bake for 40~60 minutes until the skin is crisp and jujube red. When roasting, the position of Xiang pig is often changed to make it roast evenly.