How to make crispy roast pig?

Roast suckling pig is a food that you won't see on ordinary tables, but in Guangdong Province, roast suckling pig is a popular dish. The reason why roast suckling pig is so popular is mainly because it is not only very bright in color and very high-end, but the key is that the taste of roast suckling pig is incomparable to ordinary dishes. It is crispy on the outside and tender on the inside with a wonderful flavor, comparable to the roasted whole lamb in Inner Mongolia. So, what is the method for making crispy roast pork?

The method of making crispy roast suckling pig is very simple. As long as you follow the recipe step by step, you will definitely enjoy a delicious dish. Crispy roast suckling pig is one of the very distinctive dishes in Chinese cuisine and Cantonese cuisine. Crispy roast suckling pig uses peanuts as the main ingredient, and the cooking is mainly roasted. Roast suckling pig has long been a famous delicacy praised by people both at home and abroad. When people mention roast suckling pig, they think it is a famous dish in Guangdong. Even insiders will go further and say that the roast suckling pig from Guangzhou Datong Restaurant is the best. In fact, roast suckling pig originated and developed in Shandong, and now it is well-known in Guangzhou. As early as the Northern Wei Dynasty, there were detailed records about roast suckling pig in the book "Qi Gong Yao Shu"; One of the famous dishes in Confucius Mansion cuisine is the roast suckling pig which is famous throughout the ages. Roast suckling pig is also called crispy roast suckling pig. The most praised Cantonese roast suckling pig is the crispy roast suckling pig.

raw material

Suckling pig, spiced salt, sweet and sour, sugar, bean paste, fermented bean curd, thousand-layer cake, sweet and sour vegetables, green onions, mashed garlic, sesame paste, peanut oil, sweet noodle sauce, Fenjiu, and charcoal.

practice

① Wash the suckling pig, cut the back and remove the internal organs and brain; marinate it with various seasonings, pour boiling water over the pig skin, and finally apply sweet and sour sauce; insert a special roasting fork from the buttocks, place it on the charcoal fire and roast it, turning the roasting fork constantly while roasting, and evenly apply peanut oil, and roast until the pig skin turns bright red;

②Serve the roasted pork with lasagna, sweet and sour vegetables, green onions and sweet noodle sauce.