Fire makes gold body

Practice of refining gold body by fire:

Raw materials for making fire refining body:

One live suckling pig (about 5 kg).

Seasoning for making fire refining body:

50 g cooking wine, 2.5 g refined salt, 50 g soy sauce, a little sugar, 200 g scallion, 50 g ginger, 200 g Sugar garlic, 100 g scallion, 100 g sweet flour sauce, 250 g lotus leaf cake, 1 kg steamed bread, a little five spices.

Steps of making fire refining body:

1. Use a sharp knife to stab the heart under the pig's neck, drain the pig's blood, cut a small hole from the outside of one of the pig's hind legs, insert the FIREROD into the subcutaneous skin, poke it in the front legs, abdomen and back, then draw out the FIREROD, put the gas into the pig's skin, and then bind the air port tightly with rope to prevent air leakage.

2. Sit in a large pot, pour in clean water, when the temperature is about 80 ℃, put the suckling pig into the pot, scald it, take it out, scrape the pig hair with a knife, and wash it with clean water. Then take out the viscera from the belly, wash the inside of the pig, spread with scallion, crushed ginger, cooking wine, refined salt, five spices and soy sauce, and marinate in a large plate for about one day.

3. Stuff the steamed bread into the pig's chamber, bind the pig's legs with four bamboo strips, smear the sugar color on the pig's skin, put it into a large baking pan, and bake it in the oven. (note that the temperature is appropriate, and a small amount of water should be put in the large baking pan)

4. Cut the scallion into 2-inch-long sections, mix them with sugar garlic, lotus leaf cake and sweet sauce into 4 small dishes, and serve with the suckling pig. After seeing the suckling pig, the guest takes it back and cuts the pig skin into 1.5 inch long and 1.5 inch wide slices with a knife, then puts them in 4 discs and serves them.

Fire makes gold body

Main ingredients: Live milk pig 1 (about 5 kg).

Seasoning: 50g cooking wine, 2.5G refined salt, 50g soy sauce, a little sugar, 200g scallion, 50g ginger, 200g sugar garlic, 100g scallion, 100g sweet flour sauce, 250g lotus leaf cake, 1kg steamed bread, a little five spices.

essential information

[cuisine] Manchu and Han banquet

[dish taste] delicate fragrance

Pork

Production process

1. Use a sharp knife to stab the heart under the pig's neck, drain the pig's blood, cut a small hole from the outside of one of the pig's hind legs, insert the FIREROD into the subcutaneous skin, poke it in the front legs, abdomen and back, then draw out the FIREROD, put the gas into the pig's skin, and then bind the air port tightly with rope to prevent air leakage.

2. Sit in a large pot, pour in clean water, when the temperature is about 80 ℃, put the suckling pig into the pot, scald it, take it out, scrape the pig hair with a knife, and wash it with clean water. Then take out the viscera from the belly, wash the inside of the pig, spread with scallion, crushed ginger, cooking wine, refined salt, five spices and soy sauce, and marinate in a large plate for about one day.

3. Stuff the steamed bread into the pig's chamber, bind the pig's legs with four bamboo strips, smear the sugar color on the pig's skin, put it into a large baking pan, and bake it in the oven. (note that the temperature is appropriate, and a small amount of water should be put in the large baking pan)

4. Cut the scallion into 2-inch-long sections, mix them with sugar garlic, lotus leaf cake and sweet sauce into 4 small dishes, and serve with the suckling pig. After seeing the suckling pig, the guest takes it back and cuts the pig skin into 1.5 inch long and 1.5 inch wide slices with a knife, then puts them in 4 discs and serves them.

Longitude: 104.06573486

Latitude: 30.65946198