Minglu whole suckling pig

The method of whole suckling pig in open furnace:

Raw materials for making open hearth full suckling pig:

One suckling pig, 3500 g to 4000 g, 1 piece of sufu, 175 g sesame oil, 17.5 g Wuxiang powder, 70 g Sugar, 40 g garlic, 85 g refined salt, 135 g vinegar, 40 g maltose and 40 g yellow rice wine.

The production process of open oven whole suckling pig is as follows:

1. After bleeding the suckling pig, use 70% boiling water and 30% cold water to soak the piglet for more than ten seconds, remove the hair and viscera. Then from the pig's lips, through the belly to the anus, cut open with a knife. The belly is divided into two sides, open and flat. With a knife, gently draw a seam on the spine, hip bone and each rib bone. Mix well with milk rot, five spice powder, sugar, mashed garlic and salt. Pour it on the meat surface and spread it completely to make it penetrate into the inside. Then pick up the piglet, drench it with boiling water, coat it with bittern mixed with wine, vinegar and maltose, hang it in the air and dry it for two hours.

2. Then put on the iron fork. Before putting on the iron fork, first use a piece of bamboo to support the pork on both sides, and then insert the iron fork from the hip bone straight to the neck. The iron fork should go up and down through each piece of bamboo, and the insertion should be firm, flat, and can't be broken at the same time

The characteristics of open hearth full suckling pigs are as follows

It is crisp, smooth and unique.

Longitude: 104.06573486

Latitude: 30.65946198