巴馬烤香豬的烹飪做法： 1、將香豬開肚，去除內臟和主大骨，在肚內打完花刀，用糖、味素、五香粉、鹽醃味。 2、上豬叉（用鋼叉從後腿兩旁肉里往前插至前腿，再用竹板把豬兩面撐開），用開水燙豬皮，上皮色水（用麥芽糖，醋，水調製），自然風吹至皮乾。 3、小火入燜爐烤約兩小時取出，再將香豬放在明爐上，把豬皮烤至金黃色。上桌時切成骨牌大小。
基本介紹
中文介紹,英文解說,
中文介紹
巴馬烤香豬的烹飪做法:
1、將香豬開肚，去除內臟和主大骨，在肚內打完花刀，用糖、味素、五香粉、鹽醃味。
2、上豬叉（用鋼叉從後腿兩旁肉里往前插至前腿，再用竹板把豬兩面撐開），用開水燙豬皮，上皮色水（用麥芽糖，醋，水調製），自然風吹至皮乾。
3、小火入燜爐烤約兩小時取出，再將香豬放在明爐上，把豬皮烤至金黃色。上桌時切成骨牌大小。
特色原材料：巴馬香豬源產於廣西巴馬瑤族自治縣。其外貌清秀，皮薄肉細，脂肪潔白，肌纖維細嫩，烹調時不添加任何佐料也香氣撲鼻，素有“一家煮肉四鄰香，七里之遙聞其味”之美稱，被譽為豬類的“名門貴族”。
英文解說
Bama roasted pig, ethnic features recipes. Ingredients: Bama miniature pig 1;
Spices: allspice, malt, salt, monosodium glutamate, vinegar;
Bama miniature pig roast cooking practices:
1, the pigs belly open to remove the internal organs and the main large bone, flower scissors kick in the belly with sugar, monosodium glutamate, allspice, salt flavor.
2, the pig cross (with a steel fork on both sides of the meat from the hind legs to front legs forward and inserted, and then both sides of the pigs bamboo distraction), boiled pig skin, epithelial-color water (with maltose, vinegar, water, prepared ), the natural wind to dry the skin.
3, a small fire for about two hours into the stew oven baked out, and then pig out on the stove, the pigskin Kaozhi gold. When served cut into the size of a domino.
Characteristics of raw materials: the source of Bama miniature pigs produced in Bama Yao Autonomous County. The appearance of delicate, thin flesh thin, white fat, muscle fiber tenderness, cooking does not add any seasonings are fragrant, known as "a boiled pork neighbors Hong, seven miles away from the smell of its taste," the name, known as the pigs The "aristocracy of the door."
