Select materials. In terms of size, a dozen or twenty kilograms is the most ideal. The suckling pigs that leave the circle on the same day must be roasted on the same day, and they cannot be roasted overnight as a last resort.

The key to bloodletting is to be accurate and not to leave a trace of blood on raw pork.

Hair removal Put the suckling pig in hot water of about 70 degrees, boil it repeatedly, and then rub it with your hands to remove the hair from the suckling pig. Proper water temperature is the key to this process.

Remove the net. The suckling pig rubbed the fine hair by hand and finally treated it with a knife.

Cut open the stomach. Cut it from the bottom of the pig's belly and pour out all the water.

Cut off the ridge. Skilled bone-breaking knife is the key to cutting the spine. The suckling pig's spine is long and thin. Without skilled knife method and skilled and moderate knife force, the cut spine will be biased and lack of neat and dense beauty. The following film shows the cutting technique of broken bones, which can't help but make people admire.

Fracture. Exquisite bone-breaking knife,

Insert. Sharp teeth * have been inserted into the cheeks from the lower part of the suckling pig. They have passed through the ribs without hurting the epidermis.

Tighten. When barbecuing, if the four suckling pigs are not fastened and fixed, the suckling pigs will contract with the roasting of the suckling pigs, which will not only affect the roasting of meat quality, but also affect the appearance of the roasted pigs.

Slow fire. After three hours of seasoning, put a layer of natural sugary seasoning on the skin of suckling pigs before roasting. Put the suckling pig in a semi-circular oven made of iron sheet, add a small amount of charcoal and bake it slowly with slow fire.

Baking. After a while, the skin of the suckling pig began to look slightly yellow.

Come on. Gently turn it over and coat it with peanut oil, so that the skin won't foam, and it also adds color and taste.

Bright. After an hour and ten minutes of baking, the cooked ribs are extremely bright.