Roast suckling pig

Hainan roast pig is a famous Chinese and foreign specialties. Lin Gao roast suckling pig, Oriental four roast suckling pig, Cheng Mai Fushan roast suckling pig have won the favor of the world's diners, and Lin Gao roast suckling pig is a highly praised dish. .

Lin Gao suckling pig is named after Lin Gao County in northern Hainan. Lin Gao pig is famous for its crispy skin, fine meat, crisp bone and flavor. Whether it is roasted, braised, fried or steamed, it is delicious. optimal. The master cuts the slaughtered suckling pigs, cuts the bones, puts the seasonings on the charcoal fire, and then simmers them on the charcoal fire. While constantly turning over, I applied peanut oil to the pig from time to time. It is said that this can make the baked pig's skin crisp and not blistering, adding color and flavor, and still full of lingering fragrance, which is endless. Bake a suckling pig for about four or five hours, and the suckling pig should be full of yellow, oily, and full of fragrance. This roast suckling pork chops are in front of you, and you can see it, the color and flavor are full, and people can't help but move their fingers. Clip an entrance, gently chew, the sound of the "beep" sound, with the sound of the ear, after eating, still full of mouth fragrance, it is endless.