material

Clean suckling pig, spiced salt, sweet and sour, sugar, bean paste, fermented bean curd, Melaleuca cake, sweet and sour vegetables, onion balls, garlic paste, sesame paste, peanut oil, sweet noodle paste, Fenjiu, charcoal.

working methods

1, the pig was washed, and the viscera and pig brain were dug out from the incision on the back;

2. Marinate with various seasonings, then pour the pigskin with boiling water, and finally wrap it with sweet and sour;

3. Insert a special fork from the hip, put it on the charcoal fire, turn the fork constantly when baking, and evenly coat peanut oil until the pigskin is red.

4. Eat roast pig with Melaleuca cake, sweet and sour vegetables, onion balls and sweet noodle sauce.

The practice of roast suckling pig 2,

material

1 clean suckling pig (about 5-6kg), 50g shredded green onion, 50g pancake, 1/2 bottles of post sauce, 1/2 bottles of seafood sauce, 1/3 bottles of white sesame sauce, peanut butter and sand tea sauce, 2 small pieces of southern milk and 4 teaspoons of salt.

working methods

1. After the suckling pig is treated with a knife, the inner cavity of the pig is marinated with seasonings such as seafood sauce and pork sauce.

2. After setting, pour in sugar water and dry over low heat.

3. Then roast the suckling pig with an open flame until the skin is ruddy and crisp.