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腌制过的乳猪怎么做才好吃

更新时间: 2020-10-08 00:00:00     

乳猪的做法:

1、从乳猪肚处用刀斩开背脊;劈开猪头,去猪脑,取出肋骨和两边的肩胛骨,洗净,沥干水分;

2、用五香盐涂匀乳猪内腔,腌约三十分钟,用铁钩挂起,沥干水,再把乳猪酱涂在猪腔内腌约二十分钟,用特制烧叉从其臀部插入,跨穿到扇关节,最后穿至腮部。上叉后用清水冲洗皮上油污,再用沸水淋遍猪皮至硬,最后扫上糖醋水,晾干;

3、将乳猪放进烤炉中焙,至猪腔仅熟,取出;

4、用木棍支撑好乳猪,捆扎好手脚。在猪皮上扫油。将炭炉点燃,先烧头部、尾部,再烧猪身,烧至麻皮金红色。

关键词: 腌制 乳猪 怎么 好吃

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