As one of the four famous dishes in Hainan, Lingao roast suckling pig, why can't it be eaten almost?

High yield requirements lead to low yield. Hainan roast pig is a famous specialty food at home and abroad. Lingao roast suckling pig, Dongfang Sigeng roast suckling pig and Chengmai Fushan roast suckling pig are deeply loved by diners all over the world, and Lingao roast suckling pig is a highly respected delicacy. Lingao suckling pig enjoys a high reputation in Hainan, benefiting from its unique feed and feeding methods. Farmers raise sows with sweet potato vines, wild vegetables, peanut cakes, rice bran and rice as drinks. Usually feed the piglets roughly, and feed them carefully when they are born. The suckling pig will be "fed" (that is, fed) after being born for more than one month.

At first, porridge was cooked with rice, mixed with small fish, fragrant and sweet. Suckling pigs competed for food, and later gradually became peanut cakes, fine rice bran and so on. , make them gain weight. In the meantime, sows are allowed to take suckling pigs to the wild, eat grass and play so that they can have game. Suckling pigs can be released after feeding for at least 45 days. At this time, the weight is about 5 kg, and the optimal slaughter weight of Lingao suckling pigs is 6 ~ 7.5 kg.

Lingao suckling pig is delicious to roast, stew, stir-fry and cut in white, especially barbecue. During the barbecue, the master slaughtered the suckling pig, cut it open, chopped off the bones, put it on charcoal fire, roasted it with slow fire, turned it gently, and coated it with peanut oil from time to time to make the skin not blister and add color and fragrance. After four or five hours, a roast suckling pig with a brown body, bright luster and strong fragrance is ready.

Lingao suckling pig is named after it was produced in Lingao County, northern Hainan. It is famous for its crispy skin, fine meat, crisp bones and delicious taste. Whether it's grilled, braised, fried or steamed, it's delicious, but barbecue is the best. Roasting Lingao suckling pig is very particular. Pigs should not be too heavy, generally no more than 20 kilograms per head.

One side of soil and water nurtures the other side of local products. Lingao County is located in hilly and mountainous areas, and is known as "Hainan Small Plain". The land here is fertile and rich in products. The industrious people in Lingao use this superior natural condition to produce rich feed, and every household raises Lingao suckling pigs.

After years and generations of natural screening and cultivation, excellent pig breeds were finally formed. Lingao suckling pig has black back and white abdomen, white forehead and inverted triangle, small body, straight back, fast weight gain, tender meat, small head, thin skin and thin bones, and more lean meat. It is the first-class product for making barbecue suckling pigs.

Lingao suckling pigs not only have excellent varieties, but also benefit from unique feed and feeding methods. Farmers raise sows by eating sweet potato vines, wild vegetables, peanut cakes, rice bran and rice.

Feed it coarsely at ordinary times, and feed it carefully when giving birth. More than a month after birth, suckling pigs were introduced into the trough to feed. At first, porridge was cooked with rice and small fish. It was fragrant and sweet, and suckling pigs competed for food.

Then gradually add peanut cake, fine rice bran, etc. , to promote its fattening. In the meantime, let sows take suckling pigs to the wild, eat grass and play, and let them have game.