The leisurely countryside of the live broadcasting mountain master

Chapter 273 Roast Suckling Pig

"Okay, there are two more dishes for tonight's pig slaughter feast, braised pork ribs and keel soup."

Yu Yishan put the bones aside and soaked them in water, and finally gave the little piglet a bath, and carried them to the table.

Pig ears, pig tails, these need to be removed, and they can be fried as appetizers.

"Now is the time to give the suckling pig a massage."

"The seasoning is still based on light soy sauce, and then, you can also put a layer of salt on it."

"Then there are spices, such as star anise and cinnamon. You can also use thirteen-spice five-spice powder, pepper powder, and pepper powder, and even various sauces with unique aromas. It all depends on personal preference."

"Ginger, scallion, garlic, cooking wine and raw powder are usually the main force of cured meat, so we also put a little and spread it evenly in the belly of the pig."

"The dish of roast suckling pig belongs to Cantonese cuisine among the eight major cuisines, and it should have come from Guangdong Province at the earliest."

"It's generally the first choice for Cantonese people to use as sacrifices, especially during the Ching Ming Festival, when those hotels will be overwhelmed with orders for roast suckling pigs."

"The production of roasted suckling pig is quite troublesome, and ordinary small restaurants can't do it, or it is relatively rough, and it doesn't even have the most basic appearance."

"One is that the processing on the pigskin is not in place, and the color is not good-looking."

"Secondly, the pig was not shaped properly, and it shrunk and wrinkled like a severe burn after roasting."

"Third, I was lazy during the roasting process, and the fat under the skin was not properly processed."

"Roast suckling pig is a big dish. In high-end banquets, its status is equivalent to bird's nest and shark's fin. It is definitely magnificent enough as a main course."

"Roasted suckling pig has also been included in the Man-Han banquet, and it is one of the main dishes."

"About the origin of this dish, it is said that in ancient times, a family suddenly caught fire and the whole yard was burned up."

"After the owner returned home, he found a charred piglet in the ruins, with a strong smell."

"He turned over the little piglet's body, and found that the other side of the pig's skin was roasted and flushed red, which looked very appetizing."

"He tasted the pork and thought it was good, so the suckling pig dish came out."

"After years of improvement, the practice of roast suckling pig has become more and more exquisite."

"Guangdong people like to make a layer of crispy sugar shell on the outside of the pig skin, so that the roasted suckling pig is more beautiful and more suitable for the taste of Cantonese people."

"I don't add sugar here, it's a matter of taste...Well, let me wipe off the water first and apply a layer of oil."

After spreading all kinds of seasonings evenly, and applying a layer of oil on the skin, Yu Yishan found a few thick iron wires, and fixed the shape of the whole pig in the abdominal cavity.

Now the question is, how to bake?
With such a big guy, it is definitely not possible to roast it like a normal barbecue. Not to mention how much time it takes, Yu Yishan has no time to watch the roast suckling pig and turn it all the time.

It is convenient to use an oven, but there is not such a big oven at home.

"Grilled over charcoal fire."

Yu Yishan carried the hoe, and took the little rabbit to the temporary kitchen outside the yard.He looked around, found a suitable place, picked up his hoe and began to dig a hole.

The little rabbit asked strangely: "What is this for? Do you want to bury it in the ground to roast?"

"Dig a hole and put it in the hole to bake."

Yu Yishan explained: "In a closed space, the temperature is more uniform, and the roast suckling pig is more evenly cooked."

"It's like putting it in a steamer."

"It's like an earthen oven, even better than an electric oven because we use charcoal."

Yu Yishan's digging speed is very fast. In this respect, he has reached the level of a master, and he is definitely a professional hole digger.

Soon, the big pit for the roast suckling pig was dug.

The mouth of the pit is about one meter square, and the depth is as high as a person. If you fall in, you will not be able to climb out without a little effort.

Yu Yishan lit some firewood and threw it into the pit, then found a bag of charcoal from the supplies pile, and threw a dozen of them down.

Then thread the little suckling pig with a few long thick wires and hang it on a few thick branches, and everything is ready.

After staying by the edge of the pit for a while, there was no more smoke in the pit, and the fire gradually stabilized. Yu Yishan hung the little suckling pig in the fire pit, and covered the mouth of the pit with a broken board.

"That's all right, let's bake it for half an hour first."

No matter how important the roast suckling pig is, it is only one of the dishes for dinner tonight. It is impossible for Yu Yishan to keep staring at this little suckling pig. He still has a lot to do.

Pork bones, except ribs, can be used to make soup.

But Little Tutu is not interested in stewing soup. She tilted her head and pondered for a while, and immediately came up with an idea: "Let's make sauced bones, make a big pot of sauced bones, and drink slowly at night while eating, Very exciting."

Some netizens immediately cheered: "Bones in sauce are good, I like to watch people gnaw on bones. Once you gnaw on them, there will be a mountain of bone scum..."

Yu Yishan scratched his scalp: "A big pot? There are only a few catties of bones here, and each person will have one or two yuan... This is probably not enough. I think those who eat sauce bones buffet, just eat it casually." One person can eat several catties, and the bones of a little piglet here are not enough for a meal..."

Little Tutu said: "There is still a big bag of bones in the refrigerator."

"is it?"

Yu Yishan didn't know exactly what was in the refrigerator, and Little Tutu made Wang Fugui add a lot of ingredients in the past two days, so he couldn't care less.

Just cook according to the little bunny's request.

I took out a large bag of bones from the refrigerator, found a big soup bucket, and soaked the bones in water first.

Taking advantage of this time, Yu Yishan began to process pig offal again.

Little Tutu stood aside and began to plan the collocation of these internal organs.

"Fried belly slices, fried kidneys, dry pot fat intestines!"

"Pork liver, pork lung and pork...fry a pig dish!"

"Small intestine...rice bean soup!"

There are not many parts on the little piglet, especially the portion is not much, it is far from enough to put together a few bowls of dishes.

However, Little Tutu has already stored a lot of ingredients in the refrigerator, and it is not a problem to make up a big pot for each dish.

The only thing is pig intestines, which are generally not sold. If you make a soup, it will only be a small bowl for one person.

Rice beans for small intestine stew, which is also a good thing.

Most people may seldom eat rice beans. This thing is not only food, but also a medicinal material.

Go into the spleen and kidney meridians, regulate middle-JIAO and replenish qi, invigorate the spleen and kidney.

"What are rice beans?"

"There are many names for this thing. It is also called white beans, rice cowpeas, rice beans, small sword beans, sweet beans, eyebrow beans, white-eyed beans, short cowpeas, short-pod cowpeas, October cold cowpeas, September cold cowpeas, lotus root beans, Nanmei beans, Yanli beans, Emei beans, Liangyan beans, sheep's eye beans, puffy beans, tea beans, southern beans, tree beans, rattan beans..."

(End of this chapter)