Carbon roasted pig
By VicentaLakin
Guangxi's more famous is the bamma pig, small, fat, smelly. It's the best way to cook! The lumber saw six hogs in the mountains looking for food, and, according to the owner, for eight months, the balama hogs were fed by no one to feed themselves. Then uncle bought all the hogs from the owner, and at the time of Qingming, he made this dish, the carbon-cooked balama hog! It's more primitive, and it's more primitive, and it's so sweet
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Steps for Carbon roasted pig
1
I just got back a wild, pama pig! 30 pounds, skinny meat, fine meat2
Kill them all, and the head is gone, but it's harder to cook with them。3
Prepare a big pot of ingredients4
Placing hogs that have been removed from the skeleton in the basin evenly with ingredients, and making them for two hours。5
Two hours later, the pig was attached to a custom grill with wire6
In order for the whole pig to get the heat even, it would be better to keep every part of the pig fixed。7
Raise a pile of carbon, put the pig right above it, not too close, not too far8
It usually takes two to three hours to cook the pig, and the whole process needs to be controlled. We need to add carbon, and we need to shake the shelves from time to time to keep the pigs even9
Two hours later, a layer of red vinegar will be on the pig's skin, making the pig's skin corroded, and powdered or other spices will be on the inside for about an hour10
The fragrance of the roasted pig is finished11
The finished product。Carbon roasted pig Make Tips
It's best not to be too big to handle. 2. The roasting process produces a lot of oil, it is easy to drop fire on carbon, preferably in an open space! To make sure that the thick part tastes good enough, you can bake it with a knife