How can the roast suckling pig, which is essential for Guangdong people to get married, be so delicious?

In the south, especially in Guangdong, a large number of suckling pigs are listed around Tomb-Sweeping Day every year. Because the golden color of suckling pig represents happiness and prosperity, it symbolizes prosperity and prosperity. This time is especially popular with people. In particular, Cantonese people like to worship their ancestors in Tomb-Sweeping Day. I believe many people are also very interested. How do you make a suckling pig?

Production technology of suckling pig;

1. Suckling pigs should be operated first (removing brains and bones) and try not to hurt the epidermis.

2. Hot water: After the water is boiled, put the whole pig into the pot and cook until the skin is cooked. (The boiling time is about 1 min. ) Put the suckling pig in cold water for cooling, then take it out and drain it for pickling.

3. Marinating: Marinate the pig's inner cavity with spiced salt, seafood sauce and pig's head sauce, and add a little rice wine, or marinate with suckling pig's salt according to the data. During the curing process, the marinade or water flowing out during the curing process should not touch the skin, because there is sugar in the marinade, and the curing time should be longer than 1 hour.

4. Epithelial water: first, put a pig fork on it, fix the shape of the pig with wooden strips, and then clean the skin of the suckling pig. If there is oil on the skin, it can be washed with detergent, so that the whole pigskin is evenly brushed with epithelial water, and then hung with double hooks for baking.

5. roast suckling pig: hang the pig in the stove, the inner cavity is on fire, and the lid can't be closed. Add 90% charcoal, or the stove will be full. Put it on the fire for the first 15 minutes, and then switch to medium fire. After the pork turns golden brown, turn off the fire until the pig is cooked. You can let it out of the stove and pour it with fire or oil the next day. The whole suckling pig is burned for 60-90 minutes (depending on the size of the pig).

Small technology

1. Cooking suckling pigs and suckling pigs need to be cleaned, especially the lymph and excess internal organs of suckling pigs, otherwise the taste will be greatly affected.

When you are a suckling pig, you can adjust the sauce according to your favorite taste. Be sure to spread it evenly and marinate it, which will be more delicious. When baking, the temperature should be controlled to make the baked color uniform, beautiful and delicious.

Summary: Guangdong roast suckling pig, golden in color, crisp and tender in skin, delicious but not greasy, is ready. It has an appetite, attractive color, appetizing fragrance, crisp outside and tender inside, and is very delicious. The method is also very simple. As long as the above skills are mastered, the roasted suckling pigs are golden in color, crispy in skin and tender in meat.