Bama fragrant pig is how to do

1. open the belly of the Parma spiced pig, remove the internal organs and the main big bone, finish the knife in the belly, marinate with seasoning. 2. with a steel fork from the meat on both sides of the back leg forward to the front leg, and then use a bamboo board to the pig on both sides, scalded with boiling water pig skin. 3. with maltose, vinegar, water to make color water, color the skin of the pork with a brush and wait for air drying. 4. low heat into the simmering oven to bake for about two hours to take out, and then put on an open oven, the skin of the pork roasted until the golden brown. Cut into cubes when serving.

The Bama scented pig comes from the local native pig, which is said to be domesticated from wild boar, and the Bama people call it "winter melon pig", "banana pig" or "two-headed Wu". Because of its fine bone skin, tender meat, muscle red, taste sweet, rich in nutrients, like the mountain treasures wild food, and therefore the outsiders eat a very sense of freshness, by the name of "fragrant pig".

The Bama scented pig has a comprehensive nutritional composition, high protein, low fat, low calorie, lecithin, glutamic acid and other trace elements in abundance, the meat is tender and tasty, and more to eat without getting tired of it, with a unique mountain and wild flavor, fresh and mellow.

Bama scented pig can also be made into waxed pig, with its bright color, tender meat, mellow and crisp, meat and not greasy, not fishy and not greasy, not slippery and not nasty, tender and fragrant, taste better than the traditional pork made of bacon taste.