Huixiang Love Roast Suckling Pig Training
1.
Material selection. In terms of size, a dozen to twenty catties are the most ideal. Suckling pigs that leave the pen that day must be roasted the same day, as a last resort, they cannot be roasted overnight.
2.
Bloodletting, the key to bloodletting is precision, and no trace of blood should be left on the suckling pork to remove hair. Put the suckling pig in hot water of about 70 degrees and scald it repeatedly, then rub it with your hands to remove the hair from the suckling pig. Suitable water temperature for this process is the key
3.
In addition to the net. Rub the unclean fine hair of the suckling pig with a knife and blade for the final treatment.
Cut belly. Cut from the bottom of the pork belly and cut the ridges of all the water. Skillful bone crushing knife method is the key to cutting the spine. The spine of a suckling pig is long and thin. There is no skillful knife technique and a skilled and moderate knife force. The spine cut will be eccentric, lacking the beauty of neatness and density. The knife skills shown by the broken bones in the following film cannot but make people admire.
4.
Broken bones. Exquisite bone crushing method,
Plug in. The sharp teeth* penetrate from the lower part of the suckling pig to the cheek part, and the ribs are worn on the string without hurting the epidermis.
5.
Tighten. When grilling, if the four suckling pigs are not tightened and fixed, the suckling pigs will shrink as the suckling pigs are cooked, which will affect the roasting of the meat and the pigs after roasting. Type of beauty.
slow fire. After three hours of condiment, apply a layer of natural sugar-containing condiments on the skin of suckling pig before roasting. Put the suckling pig in a semi-circular oven made of iron skin, put a small amount of charcoal, and slowly roast it over a slow fire.
6.
bake. After a while, the skin of the suckling pig started to brown slightly.
Grease. Flip gently and coat with peanut oil to make the skin non-bubble and enhance its color and flavor.
Bright. After one hour and ten minutes of baking, the cooked belly ribs are very bright.
Tips:
Roasted whole lamb has strict production requirements. 1-2 year old Inner Mongolian white capricorn lamb must be selected. After being slaughtered, scalded, simmered, pickled and seasoned, it is hung in the oven, sealed and grilled over a slow fire to mature. The finished product is yellow-red, oily, crispy and tender, fat but not greasy, crispy and delicious, and has a unique flavor.
