Roasted suckling pig in open oven(ming lu kao ru zhu )

Open oven roast suckling pig method:

Raw materials for baking suckling pig in open oven

One net suckling pig (about 5 kg), five spice salt (1 g of five spice powder, 1 star anise powder, 35 g of refined salt and 15 g of sugar), 150 g of sweet and sour roast suckling pig (50 g of maltose, 75 g of white vinegar and 10 g of glutinous rice wine), 65 g of sugar, 100 g of soybean paste, 25 g of red sufu, 125 g of Melaleuca cake, 150 g of sweet and sour cabbage, 150 g of green onion balls, 5 g of mashed garlic and 25 g of sesame paste 5 g, peanut oil 25 g, charcoal 7. 5 kg.

The production steps of open oven roast suckling pig are as follows:

1. Put the suckling pig on the chopping board (chest up), start from the mouth, neck to the tail of the spine, split along the sternum midline (the skin should not be broken), dig out the internal organs, wash inside and outside, and drain to make the pig shell flat. Dig out the pig's brain, cut the joints on both sides to separate the upper and lower teeth, take out the third rib, cut the joints of the fan bone, take out the fan bone, and gently cut the thick meat and buttocks of the fan bone.

2. Spread the spiced salt evenly in the pig cavity, hang it with a hook, marinate it for about 30 minutes, dry the water, then mix 25 grams of soybean paste, sufu, sesame paste, Fenjiu, mashed garlic and sugar, and spread it in the pig cavity. After 20 minutes, insert it from the buttocks with a special burning fork, cross it to the joints of the fan bone, and finally to the gills. After forking, put the pig's head upward, wash the oil on the skin with clean water, and then drench it with boiling water

The characteristics of open oven roast suckling pig are as follows

The color of suckling pig is bright red, the oil is bright, the skin is crisp and fragrant, the meat is tender and delicious, and the flavor is unique.

Roasted suckling pig in open oven

Baked suckling pig, also known as roast suckling pig. As early as the Western Zhou Dynasty, it has been listed as one of the "eight treasures", which was called "Pao dolphin" at that time, namely roast suckling pig. In the book Qi Min Yao Shu, there is also a method of making roast suckling pig. It is said that "the color of roast suckling pig is the same as amber, and it is similar to real gold, but it will disappear at the entrance. It is strong as snow, and contains paste. It is special and ordinary.". During the reign of Emperor Kangxi of the Qing Dynasty, it was a famous dish in the palace and became one of the main dishes in the "Manchu Han banquet". Until the early Republic of China, Shandong still managed this dish. Later, it became popular in Guangzhou and Shanghai and became the most famous dish in Guangdong. Nowadays, Shao suckling pig is the chief dish of many famous restaurants in Guangzhou, Hong Kong and Macao, and is very popular with Chinese and foreign customers. Every Qingming Festival is the best selling season for roast suckling pigs. Because Guangzhou people like to use roast pigs to worship their ancestors during the Qingming Festival.

Materials used

Ingredient: suckling pig.

Seasoning: five spice powder, star anise, salt, sugar, bean paste, red bean curd, sesame paste, Fen Wine, garlic paste, sugar, maltose, white vinegar, smoked vinegar, glutinous rice wine.

practice

The first step: slaughter the pig, remove the hair, wash it, open the large chamber, remove the bone, internal organs, split the bone in the plexus cavity, so that it can be spread flat and removed the brain. Take off the third rib and fan bone, and cut a number of knives at the meat thickness on the inside of the buttocks to facilitate the taste.

Step 2: evenly smear the internal organs with five spice powder, star anise, salt and sugar, dry the internal organs in a ventilated place, then mix the soybean paste, red bean curd, sesame paste, Fen Wine, garlic paste and sugar, and smear the internal cavity. Iron fork, first water, then boiling water to clean the oil on the pig skin, and then maltose, white vinegar, smoked vinegar, glutinous rice wine mix well, burn the soluble sweet and sour juice to coat once.

The third step: put the pickled piglets into a long charcoal oven, bake the inside half cooked first, stretch the inside of the front and rear legs horizontally with wooden strips, and then bake them again. The order is to bake the head and arms first, bake them red, then coat them with peanut oil, and bake them red slowly. After baking, draw a knife from the back and tail of the ear, and then draw a knife from both ends of the transverse incision from front to back, so as to form a rectangular skin, and then cut the rectangular skin three times to make it into four equal strips, and then write down one by one. There are 8 pieces in each section, totally 32 pieces. Served with a thousand layer cake, sauerkraut, sweet sauce.

"Matchless" menu

This dish is recorded in wushuangpu (wushuangpu is a collection of recipes from the game Xianjian inn)

Type: dishes

Level: Level 4

Cost: 30

Price: 170

Ingredient: Honey

Cooking time: 20

Popular time: October 1 to October 8

Introduction: the whole suckling pig to the internal organs, after the color of the sauce daub on the oven baking. The dishes are amber in color, bright in oil, crisp and delicious.

Access time: October 3

How to get it: talk with Qin Feilong.

characteristic

The color of suckling pig is bright red, the oil is bright, the skin is crisp and fragrant, the meat is tender and delicious, and the flavor is unique.

raw material

One net suckling pig (about 5000 grams), five spice salt (1 gram of five spice powder, 1 star anise, 35 grams of refined salt and 15 grams of white sugar), 150 grams of roasted suckling pig sweet and sour (50 grams of maltose, 75 grams of white vinegar and 10 grams of glutinous rice wine), 65 grams of white sugar, 100 grams of soybean paste, 25 grams of red sufu, 125 grams of Melaleuca cake, 150 grams of sweet and sour vegetables and 150 grams of green onion balls. 5 grams of mashed garlic, 25 grams of sesame paste, 100 grams of sweet sauce, 7,5 grams of Fen Wine, 25 grams of peanut oil, 7,5 kilograms of charcoal.

How to make milk pig sauce

First, add 150g Huadiao wine to 50g sesame paste, then 250g mashed soy sauce, 75g seafood paste, 50g OK juice, 15g red rot milk, 25g oyster sauce, 25g onion, 15g dried tangerine peel and 15g garlic paste

make

(1) Place the suckling pig on the chopping board (chest up), from the mouth to the neck to the tail of the spine, split along the sternal midline (the skin should not be broken), dig out the internal organs, wash inside and outside, and drain to make the pig shell flat. Dig out the pig's brain, cut the joints on both sides to separate the upper and lower teeth, take out the third rib, cut the joints of the fan bone, take out the fan bone, and gently cut the thick meat and buttocks of the fan bone.

(2) Spread the spiced salt evenly in the pig cavity, hang it with a hook, marinate it for about 30 minutes, dry the water, then mix 25 grams of soybean paste, sufu, sesame paste, Fenjiu, mashed garlic and sugar, and spread it in the pig cavity. After 20 minutes, insert it from the buttocks with a special fork, cross one to the joints of the fan bone, and finally to the gills. After forking, put the pig head upward, wash the oil on the skin with clean water, then pour boiling water all over the pig skin, and finally apply sweet and sour.

(3) Put the charcoal into the oven and light it. Put it into the suckling pig and bake it over low heat for about 15 minutes. When it is five years old, take it out. In the cavity, use a four centimeter wide wooden bar to support it from the hip to the neck. In the front and rear legs, use the wooden bar to stretch it into I-shape to make the pig extend to all sides. Tie the front and back hooves with water grass. Hook the front and back legs symmetrically with iron wire. When the color is red, coat the pig skin evenly with peanut oil. Turn the charcoal into a straight line and roast the pig for about 30 minutes until the skin is bright red. When baking, the fork should rotate quickly, rhythmically, and the heat should be uniform. If you find that the pig skin bubbles, you should use a small iron needle to insert into the exhaust, but not into the meat.

(4) Place the roasted suckling pig with a fork on the chopping board, remove the binding material of the front and rear hooves, cut one knife at the north of the lower ridge of the ear and at the back of the tail spine, and then cut one knife at both ends of the transverse incision from top to bottom to make it grow into a shape. Then cut straight along the midline of the spine and divide it into two sides. In each side of the central line and straight cut a knife, into four pigskin. Use a knife to remove the skin (no meat), cut each skin into eight pieces, a total of 32 pieces, put the suckling pig in the basin, cover the skin on the pig, and serve in two dishes with Melaleuca cake, sweet and sour vegetables, onion balls, sweet sauce and sugar. After eating the pigskin, take back the pig and put it on the table with a knife.

Nutrients

Energy: 2700.515kj, moisture: 112.138g, protein: 20.6165g, calorie: 0kj, fat: 60.508g, dietary fiber: 1.695g, alcohol: 0%, carbohydrate: 4.7375g, ash: 1.805g, vitamin A: 0 μ g, carotene: 0 μ g, chrysophanol: 0 μ g, thiamine: 0.0072mg, emodin: 0.273mg, niacin: 3.1445mg, vitamin C: 0.15mg, vitamin E: 42 943mg, potassium: 292.46mg, sodium: 466.74mg, calcium: 48.2mg, coal: 41.405mg, iron: 2.753mg, manganese: 0.955mg, zinc: 2.74115mg, copper: 0.0378mg, phosphorus: 214.31mg, tin: 76.7482mg

Longitude: 104.06573486

Latitude: 30.65946198

Chinese PinYin : Ming Lu Kao Ru Zhu