Then wrap the whole pig in rice flour paste (I wonder if there is any egg white) and fry it. In Europe, this technique of hanging paste and frying only existed in15th century. Split the clean suckling pig from the inner cavity to make the pig flat, then cut off the third and fourth ribs, take out all the ribs and fan bones on both sides, dig out the pig brain, and cut one knife on each side.
Take 1.25g spice, evenly smear it on the pig cavity, marinate it for 30 days, or pay homage to ancestors on Qingming Festival, and you will get golden golden golden pigs. Roast suckling pig is one of the most distinctive cuisines in China Cantonese cuisine, and it is not always possible to cook roast suckling pig in many gourmet restaurants with barbecue shops. Today, I'm going to teach you how to brush a thin layer of oil on the pigskin, and then brush that layer of oil with the oil from the roasted pig. You can brush the oil of soy sauce and the pig that brushes honey again and repeat this step all the time. Sprinkle salt several times in the middle to cross-cut a knife at the back, and then cut a knife directly from top to bottom at both ends of the cross-cut to make it rectangular.
Then cut a knife straight along the midline of the ridge and split it in two. In each piece, cut it straight into four pieces with a knife. Remove the skin slices with a knife (no meat), cut and marinate each strip, bake it until it is half cooked, order food, then brush the store's secret baking material, bake it directly, put it on the table, put it in your mouth, it's crisp and tender outside, and there is juice or lard rolling in your mouth, which is very enjoyable. Of course, you can dip it in the secret sauce in the store.