Skin grafted suckling pig(pi pian ru zhu )

Skin graft suckling pig method:

Raw materials for skin slice suckling pigs:

One suckling pig (weighing about 15 kg) was slaughtered, 130 grams of Melaleuca cake, 150 grams of scallion balls and 150 grams of sweet and sour vegetables. 25 g of vegetable oil, 7-8 kg of charcoal, 65 g of sugar, 100 g of soybean paste, 25 g of sesame paste, 100 g of sweet sauce, 7 g of Fen Wine, 150 g of roasted suckling pig vinegar, 25 g of red sufu, 65 g of spiced salt and 5 g of mashed garlic.

The procedure of making skin slice suckling pig is as follows:

(1) Place the suckling pig on the table (chest upward), start from the mouth, pass through the neck to the tail of the spine, split along the sternum midline (pay attention not to damage the skin), and take out the viscera (leave the kidney not to be taken out).

(2) Wash the inside and outside of the pig and drain to make the pig shell flat. Dig out the pig's brain and cut the joints on both sides (be careful not to damage the old skin) to separate the upper and lower teeth. Take out the third rib, cut the fan-shaped bone joint, take out the fan-shaped bone, and gently cut the thick meat nearby and the thick meat on the buttocks.

(3) Spread the spiced salt evenly in the pig cavity, then hang the meat with a hook, marinate for about 30 minutes, cool and dry.

(4) Apply soybean paste, sesame paste, sufu, Fenjiu, garlic paste and sugar (25g) evenly to the pig cavity and marinate for 2 minutes

Skin grafted suckling pig

Skin slice suckling pig is a famous traditional dish in Guangdong Province, which belongs to Guangdong cuisine. It is famous for its fine art, bright red color, soft skin, tender and smooth meat, unique and beautiful flavor.

Food materials

Main ingredients: 1 slaughtered suckling pig (weighing about 15 kg)

Accessories: 130 grams of Melaleuca cake, 150 grams of green onion balls, 150 grams of sweet and sour vegetables, 25 grams of vegetable oil, 7-8 kilograms of charcoal, 65 grams of white sugar, 100 grams of soybean paste, 25 grams of sesame paste, 100 grams of sweet paste, 7 grams of Fen Liquor, 150 grams of roasted suckling pig vinegar, 25 grams of red sufu, 65 grams of spiced salt and 5 grams of mashed garlic

Production process

(1) Place the suckling pig on the table (chest upward), start from the mouth, pass through the neck to the tail of the spine, split along the sternum midline (pay attention not to damage the skin), and take out the viscera (leave the kidney not to be taken out).

(2) Wash the inside and outside of the pig and drain to make the pig shell flat. Dig out the pig's brain and cut the joints on both sides (be careful not to damage the old skin) to separate the upper and lower teeth. Take out the third rib, cut the fan-shaped bone joint, take out the fan-shaped bone, and gently cut the thick meat nearby and the thick meat on the buttocks.

(3) Spread the spiced salt evenly in the pig cavity, then hang the meat with a hook, marinate for about 30 minutes, cool and dry.

(4) Apply soybean paste, sesame paste, sufu, Fenjiu, garlic paste, sugar (25g) to the pig cavity evenly, marinate for about 20 minutes, insert a special fork from the hip, cross to the fan-shaped bone joint, and finally put it on the cheek (pay attention not to wear the abdominal skin and elbow skin). After fork, put the pig head upward, wash the oil on the skin with clean water, then use boiling water to cover the pig skin, and finally use a tail brush Sweet and sour.

(5) Put the charcoal into the oven and light it. Put the suckling pig into the oven and bake it over low heat for about 15 minutes. Take it out at 5. In the cavity, a 4cm wide wooden strip is used to support the pig from the arm to the neck. In the front part of the leg, the wooden strip is used to stretch the pig to the four sides. Tie the front and back hooves with water grass (or small rope), and hook the front and back legs symmetrically with iron wire.

(6) Put the charcoal in the oven into the front and back piles, and bake the head and buttocks for about 10 minutes, showing a bright red color. Then brush the pigskin evenly with vegetable oil. Turn the charcoal into a linear shape and bake the pig for about 30 minutes. Bake the pig skin into a bright red color. When roasting, the fork should rotate rapidly and rhythmically, and the heat should be uniform. If there are bubbles on the pig skin, use a small iron needle to gently insert it to eliminate the internal gas, but do not insert it into the meat.

(7) Place the roasted pork fork on one side of the chopping board obliquely, remove the binding material of the front and back hooves, cut horizontally at the back of the ear and the back of the tail (the length is equivalent to the width of the pig's back), and then cut straight at both ends of the cross cutting edge from top to bottom to make it rectangular. Then cut straight along the midline of the back and divide it into two sides. In each side of the midline and each cut into four pigskins. Put the knife on the bowl and pull out the fork. Then cut each pigskin into 8 pieces, a total of 32 pieces, and put them on the back of the pig as they are, for the first time.

(8) Serve two small plates of Melaleuca cake, sweet and sour sprouts, green onion balls, sweet sauce and sugar (40g), and serve with pig skin as seasoning.

(9) After eating the pig skin, the pig was taken back, the wooden support was removed, and the skin and meat of other parts of the pig were cut. First, remove the pig's ears and tail (the area to be cut should be larger, and it can be put upright), then take out the pig's tongue and cut it in half. Chop off the lower part of the front and back hooves and cut each one in half. On the pig's forehead, shovel it to the nose, take off the skin and meat, then shovel off the skin and meat on both sides of the ribs and cheeks, and cut the kidney into thin slices. Slice the meat on both sides. Put the skin and meat in a small plate, and cut the skin upward in the following order into the shape of a pig for the second time. First, cut the abdomen into 4.5cm long and 3cm wide pieces and put them in a small plate; cut the forehead into pieces of the same size and put them in a small plate; cut the nose into pieces of the same size and put them in the middle of the front of the abdomen; cut the cheek into pieces and put them on both sides; put the tongue on both sides of the nose. Then put the pig's ears on both sides; put the tail on both sides of the belly; put the front hooves on both sides of the front of the belly; put the back hooves on both sides of the back of the belly; arrange the kidney slices on the middle line of the belly.

Food efficacy

Efficacy: it has obvious adjuvant effect on reducing three kinds of lipids (blood lipid, blood glucose, blood pressure) and diabetes

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Pi Pian Ru Zhu