"Roast suckling pig is a big dish, authentic roast suckling pig has to be made by that kind of master, and it has to be booked in advance, the price is two thousand for Boss Lin's craftsmanship, the cost price, give me one!"

The old diners who know how to make money can order roast suckling pig when they hear it, and they have to pay with a wave of their hand.

It's a good thing to come by.

Everyone originally had a barbecue, if it wasn't for someone who was too greedy, who would care about those roast suckling pigs that were not pulled out.

Unexpectedly, some diners asked tentatively, and they really asked.

Seeing that the only three roast suckling pigs were pulled out, one was immediately ordered, and the rest of the diners were looking for accomplices to make orders.

Then before everyone formed a team, the three roast suckling pigs were ordered by the smart old diners in a blink of an eye.

Yes, Xiaobai went to the pigsty to see that there were only three suckling pigs that could be pulled out and roasted, and the rest had nothing to eat, and there were no taels of meat after roasting, which was really unnecessary.

So before the roast suckling pig reached the outside, it was snatched up by the old diners in the kitchen.

The rest of the diners who didn't grab it were annoyed.

2,000 yuan of roast suckling pig, they just hesitated, and the people who fought the order didn't find it well, and the pig was gone!

"Master Xiaobai, can't we kill a few pigs?"

"yes, are there any chickens? Is it okay to roast suckling chicken? ”

"If it doesn't work, you can roast the whole sheep!"

“……”

The diners who didn't grab the roast suckling pig directly gave Xiaobaiwei a round of turns.

Seeing that today is Sunday, and tomorrow they won't be able to eat the barbecue made by Boss Lin, their hearts are uncomfortable.

I can't wait to bake everything I can eat on the farm.

Anyway, if you can't finish eating, you can still pack it!

Xiaobai covered his head, eager to hug his head and run away.

Originally, he didn't have any feelings for the ingredients on the farm, but now that these people have eaten up, he has feelings instead, watching these people eat all the farms he has worked so hard to take care of, and he can't bear it anymore.

Fortunately, the boss set up a stall for a week, otherwise he really didn't know what else the farm could keep.

……

Kill the suckling pig, process the bones and spread them on the iron frame, smear the inside with Lin Zhou's special spices, and marinate for 30 minutes.

Then hang it up, take it off after the drop is dry, mix all the seasonings except the flavor and sugar water, evenly wipe each position of the inner cavity of the suckling pig again, and continue to marinate for 20 minutes before forking.

The next step is to pour boiling water over the pig's body to tighten the skin and harden the meat.

This step is the same as making roast duck, which also needs to be blanched.

Then put the scalded pig head up, and evenly sweep the sugar water, which is the same step as the roast duck skin brushing water.

Finally, the pig's body is supported with a wooden strip in the inner cavity, and the front and rear legs are also stretched horizontally with a wooden strip to tie the pig's hands.

At this point, the suckling pig can be roasted.

Lin Zhou's barbecue stove can only roast three suckling pigs at a time, so he has to wait for all the skewers lined up in his hands to be grilled and the oven is empty, so that he can make these three roast suckling pigs.

When ordering, diners know that roasting suckling pig takes a lot of time, so they all eat skewers first and save the roast suckling pig for last.

After Lin Zhou finished all the skewers ordered by the guests, the diners who had been waiting for a long time saw Xiaobai bring someone to bring the processed suckling pig.

Roasting suckling pig is time-consuming to marinate, as is roasting.

Put the suckling pig on the oven, and in less than half an hour, the skin has begun to change color.

The original white and tender pork skin was slightly yellowed by charcoal grilling.

Then it gradually became golden, and the oil kept secreting, dripping on the charcoal fire, blowing up sparks, crackling and very beautiful.

By the time the color of the roast suckling pig is roasted and the sauce is red, the aroma of the roast suckling pig has already spread to the whole farm.

Those who didn't have time to leave after eating the skewers were directly attracted by the roast suckling pig on the oven and were reluctant to leave.

Even if you can't eat it, it's good to take a look, in case you can take a bite with your thick skin.

Lin Zhou knocked on the pigskin, and he could hear a crisp sound, which was enough to prove how crisp and hard the pigskin had been roasted.

When I take it off the oven, the surface of the pork skin is still making a sizzling sound, which is full of temptation.

The roasted suckling pig has to be removed from the iron rack and placed on a plate.

As soon as Lin Zhou moved his hand slightly, he heard the clicking sound of the knife and fork colliding with the pigskin, which was crisp and pleasant.

"Click!"

The crispy sound makes people's mouths water, and they can't wait to taste whether it is so crispy in their mouths.

I can't imagine how fragrant this tastes!

Seeing that the three roast suckling pigs were taken off the iron shelf by Lin Zhou, and then cut them into pieces with scissors, which was convenient for people to eat.

The old diners who haven't finished their way are looking straight at the eyes.

Who's barbecue and eat roast suckling pig, they don't even know any news!

After determining who ordered it, it was immediately set up almost.

Several people who bought roast suckling pig were not full when they ate barbecue, and deliberately kept their stomachs to eat roast suckling pig.

This is a roast suckling pig made by Boss Lin, I can't imagine how delicious it is.

Especially the roast suckling pig that was cut open by scissors reached its peak of fragrance at this moment.

It attracted a lot of onlookers.

This domineering aroma directly overshadowed the aroma of the barbecue near the farm before, which was enough to make people focus all their eyes on this roast suckling pig.

"Brother, how much do you buy this roast suckling pig, I'll pay double, can I share half of it?"

The person who can buy the roast suckling pig directly without blinking his eyes, can he be the person who is short of these thousands of dollars?

Immediately refused.

"Brother, you can taste it, it's really not okay to take half of me at once."

A roast suckling pig is not big, and he may not be able to eat it alone, but it is not enough to eat.

I can't imagine how fragrant this freshly baked roast suckling pig must be in his mouth.

After the old diner finished speaking, he picked up a piece of pork skin with chopsticks and put it in his mouth.

"Shhhh

In one bite, the pork skin is roasted until it is bright red and rich, and it bursts directly in the mouth, bursting with hot grease.

The man endured the pain, his face distorted and hissed, and his mouth was still chewing exaggeratedly.

This appearance made the onlookers swallow their saliva.

The roasted pork skin was extremely crispy, and for a moment he felt crispier than eating potato chips, the fat was very fragrant, and the abundance of fresh juice echoed in his mouth.

It doesn't taste like you're eating pork.

There is no fishy smell of common pork rind at all, and all that remains in the mouth is the extremely roasted mellowness.

After the crispy fragrance, there is a little sweetness in the aftertaste, which is really delicious to the point of speechlessness.

When you eat the pork underneath, it is very tender in taste, the fat is not greasy, the sauce is all roasted, the lean meat is not firewood, and even the tender with juice, the flavor of the marinade is immersed in it, and every trace of pork is chewed very fragrant.

The taste of the condiments is not very greasy compared to the barbecue I ate before, but the meat is more fragrant.

The effect of spices seems to be to better remove the fishy smell and force out the aroma of the pork itself.

……

(Thank you Brother Xi for the addition of the second Douyin No. 1!) ）