Beijing roast suckling pig-You Are Foodie

By Simona
65

Beijing roast suckling pig

Main Ingredients

Refined salt 10 grams
Lotus-Leaf-Shaped Pancake 20 sheets
lettuce 200 g
Skin clean suckling pig 1 piece (approximately 4500 grams)

Auxiliary Ingredients

Step 1 . 1. After the suckling pig is cured, put it on the workbench, rub the five spice powder and refined salt into the abdominal cavity of the pig, marinate it for about 30 minutes, then mix the sauce, Fermented bean curd, sesame paste, sugar, garlic, dried onion, onion, monosodium glutamate, raw powder, five spice powder, etc., smear them into the pig cavity, marinate them for about 30 minutes.

Step 2 . 2. Use bamboo strips and several bamboo sticks to shape the suckling pig, then pour boiling water over the pig until the skin is hard.?

Step 3 . ? 3. Put Baijiu, vinegar and maltose into a bowl, add water to mix, smear it on the skin of suckling pig, put the suckling pig into the oven and bake it for about 2 hours until the pig is dried and taken out.

Step 4 . ? 3. Put Baijiu, vinegar and maltose into a bowl, add water to mix, smear it on the skin of suckling pig, put the suckling pig into the oven and bake it for about 2 hours until the pig is dried and taken out.

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Cooking Steps