Exercise 1. Prepare pot water. Cook the three layers of meat with onion, ginger and rice wine first.
2. Pull out the pointed hairs on the three layers of skin with kitchen tweezers. Scrape the impurities off the skin with a knife. Wash the meat and pat it dry with a paper towel.
3. Take a knife and stab it vertically into the pigskin, stabbing the whole skin. Be careful not to stab it into the meat.
4. Mix all the spiced powder and half the salt (1 teaspoon) with white pepper and spread it evenly on the meat. If there is marinade on the skin, wipe it off with a paper towel.
5. Put the remaining 1 teaspoon of salt on the pigskin, and then marinate it in the refrigerator for several hours or overnight.
6. Preheat the oven to 220C/ 430F.
7. Put warm water on the baking tray, find a small bowl that can be put into the oven, and then put three layers of meat in the small bowl. Don't let the pork touch the water. If there is, dry it with a paper towel.
8. Bake for 30 minutes first, and then the skin of the suckling pig has begun to blister! Take the suckling pig out of the oven and rub it vertically on the meat with a bamboo stick to make a hole. The more, the better.
9. Put in a 200C/390F oven and bake for another 90 minutes. Or bake until the crispy skin is formed. During this process, the suckling pigs are moved into the oven every 30 minutes, taken out from the kneading holes and put into the oven.
10. After baking, move to the grill to cool. After 15 minutes, it can be cut and started.