Method 1 of roast suckling pig,

Material

Clean suckling pig, spiced salt, sweet and sour, white sugar, bean paste, red fermented bean curd, thousand-layer cake, sweet and sour vegetables, onion balls, garlic paste, sesame paste, peanut oil, sweet noodle paste, Fenjiu, charcoal

Method

1. Wash the pig from the back.

2. Marinate with various seasonings, then drench the pigskin with boiling water, and finally coat with sweet and sour;

3. Insert a special fork from the buttocks, and bake it on charcoal fire. When baking, keep turning the fork, and spread peanut oil evenly until the pigskin is red.

4. Eat the roasted pig with Melaleuca cake, sweet and sour vegetables, onion balls and sweet noodle sauce.

roast suckling pig method 2,

materials

1 suckling pig (about 5-6kg), 51g shredded green onion, 51g pancake, 1/2 bottle of pork chop sauce, 1/2 bottle of seafood sauce, 1/3 bottle of white sesame sauce, peanut butter and sand tea sauce, 2 small pieces of south milk, 4 teaspoons of salt and 1,111 sugar.

2. After setting, spray syrup water and dry with low heat.

3. Then roast the suckling pig with open fire until the skin is ruddy and crisp.