Making method of roast suckling pig:
1. Split the suckling pig from the inner cavity to make it flat, then cut off the third and fourth ribs, take out all the ribs and fan bones at this position, dig out the pig brain, and cut one knife on each side of the lower jaw. Evenly spreading 125g spice on the pig cavity, pickling for 30 minutes, then lifting it with an iron hook, draining off the water, taking it off, mixing all seasonings except spice and sugar water, evenly spreading it on the cavity, pickling for 20 minutes, forking it, and pouring boiling water all over the pig body to tighten the skin and harden the meat;
2. Put the scalded pig's head up, brush the sugar water with a row of brushes, support the pig's body in the inner cavity with wooden strips, spread the front and rear legs horizontally with wooden strips, and tie the pig's hands;
3. Light charcoal fire, set it in front and back piles, roast the pig's head and butt to deep red, then punch holes with a needle to exhaust, brush the pig's body with vegetable oil, set the charcoal in a long strip to roast the pig's body, and rotate the fork at the same time to make the fire even until the pig becomes big red. When serving food, it is usually covered with red silk, and the chef uncovers the skin in public.