After Ye Fei introduced the difference between the roast suckling pig in Huaxia, Qianbanya and Non-Rubin, he directly began to make this delicacy.

The first is to take three steel bars, two longer ones and one slightly shorter.

After putting the three steel bars on the operating table, the processed piglet was brought over, and the belly was placed on the table, and then a thick and sharp machete was directly taken, and the middle position of the pig's buttocks was cut to the position of the pig's mouth, that is, the whole pig was divided into two, and even the middle vertebrae were divided into two even halves.

After doing this, Ye Fei strung the two long steel rods from the receding part of the pig directly to the position of its cheek raiser, doing this on both sides of the left and right, and then supported the two pig bodies with short steel bars, which was fixed first.

After fixing it, Ye Fei began to use a few thin wires to twist and tie the pig's four-legged pig's trotters vigorously.

After tying it up, Ye Fei said the reason for doing so.

"No matter what kind of meat it is, it shrinks when it is grilled, and the meat becomes hard, and the four trotters are tied with thin wire to prevent the meat from shrinking when roasting, or even the whole pig from deforming. ”

Put the fixed piglet on the table, and everyone will look at the pig like a big crab, lying on the platform with its four legs outstretched.

Seeing that Ye Fei had already made it like this, many people thought that the next thing was to be roasted.

But Ye Fei didn't do this, because if it was a suckling pig roasted like this, although the color might be good, the taste would definitely not be delicious, because there was no seasoning.

Moving the little pig aside, Ye Fei directly began to make the sauce.

Before making the sauce, the suckling pig is evenly coated with refined salt and five-spice powder in the abdominal cavity and marinated on the side.

Then Ye Fei took the hoisin sauce, sesame sauce, oil, white sugar and tangerine peel and other things, put the wok on the stove, then put a small amount of water, turn on the fire and heat it, put these in a certain proportion in the pot and fuse them together, and finally pour them into a bowl when it becomes a kind of red suckling pig sauce.

Then chop the onion and garlic and carefully mash the juice in a bowl.

Take another big bowl, put sesame paste, monosodium glutamate, corn starch, five-spice powder, etc. in the bowl, and then pour the minced green onion and garlic pounded out of the juice into the big bowl, and finally Ye Fei took out a small bottle, which contained a small bottle of transparent liquid, no one knew what it was.

After Ye Fei opened it, the chicken professionals, the glacier white bear and the pampas eagle were all interested, because it was a small bottle of liquor.

"Damn, the wine is overflowing, good stuff. ”

"This is definitely a rare good wine, Ye Shen, drink some?" asked the glacier white bear, licking his tongue.

People in generally cold places like to drink, just like Erross and Northeast China, and they can all drink.

The Pampas Eagle also kept licking his lips, and it seemed that this product was also a good drinker.

Ye Fei smiled: "This wine can't be drunk, it's used to make sauce." ”

"Ye Shen, what kind of wine is this? The aroma is elegant and distant, and although it smells not strong, it is extremely soft. "Chicken farming professional.

Ye Fei said: "Qingli wine, this kind of wine is a fragrant liquor, which is just right to use in this delicacy, which can not only remove the fishy smell of the pork itself, but also allow it to retain a faint aroma of wine." ”

The barley wine is also poured into a large bowl, and finally the suckling pig sauce just made is also poured into it, and after mixing these seasonings evenly, it forms a red and yellow color sauce.

At this time, the piglet marinated with refined salt and five-spice powder can also be used, and then take it in front of it, and then take a brush from the tool rack, and brush the prepared sauce back and forth in the abdominal cavity of the piglet, all the way to brush evenly, so that there is sauce in every inch of it.

After the seasoning was ready, it was marinated again for a while, and at this time, Ye Fei boiled a pot of hot water in a boiling water pot.

It didn't take long for Ye Fei to take a long fork, the front three legs of this fork, the two sides were shorter, and the two ends in the middle had a section growing out, which could only be penetrated from the two ribs of the pig, leaving a handle about half a meter outside, but this one was wrapped with thermal insulation materials.

At this time, the temperature of the hot water reached about 80 degrees, and Ye Fei turned the suckling pig around, skin side up, and scalded the pig skin with hot water.

There are two main purposes for blanching the skin with hot water, the first is to harden the pigskin, and the second is to open its pores to prepare for the next step.

Wait until you have rinsed it, then use a quick soft cloth to absorb the water, then put the wok on the stove, heat it and add the maltose to burn until it melts.

Then use a brush to brush the maltose on the top of the pigskin over and over again, until there is no omission, and then look at the pale yellow maltose on the pigskin as if to cover the suckling pig with a layer of gold, it looks very eye-catching.

Set aside the maltose-coated suckling pig for a while and wait until the maltose is dry, then roast.

In order to allow the audience to see clearly, Ye Fei chose an open baking method, which required an open grill.

Everyone saw Ye Fei take out a stove made of iron sheets, rectangular, similar to a barbecue grill, but the brackets on both sides of the oven were about half a meter, and white charcoal was put into it, and the temperature of the entire stove began to rise sharply after it was ignited.

At this time, Ye Fei put the processed suckling pig on the shelf, and the brackets at both ends supported the long stick in the middle, so that the suckling pig could turn around on the shelf.

As Ye Fei had just put the suckling pig on it, he saw a layer of misty white light appear on the whole pig's body.

Ye Fei: "......."

"Damn, what's going on? It's too early for this skill to go online, right? Big brother, this is just the beginning. ”

That's right, the Wanli Piaoxiang skill started to go online after Ye Fei just put the suckling pig on the stand, Ye Fei is crazy, what's going on with this?

"System, is there a mistake?" Ye Fei asked the system in his heart.

Meibo system: "Yes, the host is now broadcasting live to the entire interstellar audience, in order to maximize the absorption of viewers and fans, the system skills will be launched from the beginning to the completion of the food, which can make the interstellar audience feel the temptation of food more intuitively and clearly." ”

"Uh~~ system, your idea is very good, very good, if I had done this before, I think I would have reached the blue diamond level a long time ago. ”

In the past, all the food made by Ye Fei was launched after the food was completed, so that the audience could suddenly smell that tempting aroma.

But now it's different, now the system makes the skill online at the beginning, and then follows directly to the end, which is a bit cruel for the audience, so to speak, they want to smell the smell of this food from the beginning to the end, it's just torment.

But now Ye Fei can't take care of it so much, and being able to pull over the interstellar audience and fans to the greatest extent is the most important thing, after all, his goal is too far and too big, and he needs a large number of viewers and fans to support it.

The white charcoal in the open oven burned slowly, and then everyone saw that the space above the oven and between the suckling pig seemed to be shaking, and this was the heat appeared.

As the white charcoal below emitted more and more heat, everyone saw that the maltose that had dried on the suckling pig on the stand began to slowly melt.

Ye Fei moved a bamboo chair and sat on the handle, slowly shaking the suckling pig with one hand.

In order to roast the suckling pig well and evenly roasted, it is necessary to shake slowly in the process of roasting so that it can be heated evenly, so as to ensure that the suckling pork is cooked evenly after being roasted, and the taste will be unified when eaten in the mouth.

The glacier bear, the pampas eagle and the chicken farmer all moved their chairs to watch, and the whole scene was like a few friends having a barbecue party.

While shaking, everyone saw Ye Fei holding a brush in his hand and brushing it on the suckling pig from time to time.

This is definitely the most distinctive dish that Ye Fei has made since the start of the broadcast, although he has made steak before, but steak is different from this roast suckling pig after all, it is not as large as this, it is not as thorough as this roast, and there is a very important point, that is, there is no skin on the outside of the steak, and there is a layer of suckling pig skin on the outside of the suckling pig.

The white charcoal is burning, and the suckling pig is slowly spinning on the stand.

All the viewers in the live broadcast room watched all this intently, and when the invisible camera got closer, everyone found that the maltose on the pig's skin melted, and then as time went by, the skin on the pig's body began to slowly change, appearing a faint yellow.

After this yellow color appeared, everyone was stunned because they smelled the fragrance.

It's just that the aroma is not very strong, faint, as if there is nothing, but they know that they really smell it.

"Holy, this aroma came so early today?"

"What's going on? Isn't it all after Ye Shen is done to smell it?"

"Oh,, it's definitely going to be painful today. ”

"How?"

"How obvious, after the food is done, the smell of the aroma is just a moment, and now it is to smell the aroma from the beginning, this is to smell from the beginning to the end, you talk about watching the roast suckling pig from the beginning to the end, smelling the aroma is not eating, can it not be painful?"

"Uh~~ What you say makes sense. ”

These people blew up, and Twist and Twist screamed like hell and started to send messages.

"Hell, he's a ghost, what the hell, how can this be? I smell the scent, I smell the scent, is it from this food? I can smell the smell from so far away? Is there a mistake? Is there a mistake? What the hell is going on?"

"Oh my God, the aroma is getting stronger, ahhhh ”

"Huh~~ The sweet aroma reveals a hint of rich meat, I'll come and go, Lao Tzu has watched the live broadcast for so many years, and no anchor in the entire interstellar space will do this. ”

"Aroma, I smell the aroma, it's so weird. ”

"But I have to admit that this aroma ...... The temptation came to me. ”

It's like talking to yourself.,The message is sent so fast.,No one knows how this thing is typed.,Other people in the entire message bar don't have to send messages at all.,Just this guy alone can blow up the message bar.。

People talking, boiling, screaming, and ...... Pain and enjoyment.

In this process, the color of the suckling pig on the stand is still slowly changing, and the maltose on the body is completely melted, forming a layer of shiny yellow and shining skin, under the cover of this skin, the surface of the suckling pig has begun to become more and more yellow, and the more and more intense meat flavor is slowly exuding outward......