1. Seasoning: coarse salt, monosodium glutamate, pepper noodles, pepper noodles, thirteen spices, cumin, sesame and sesame oil. All the seasonings are put in a bowl and stirred for later use. Keep trying when mixing seasonings until they taste good.

2. Put the suckling pig through with the left and right iron brazing rods, then draw a plurality of rhombic entrances on the surface in both vertical and horizontal directions with a knife, and spray-marinate with cooking wine/yellow wine 1 hour;

3. On the grill, evenly spread the mixed seasoning inside and outside the suckling pig, then brush honey on the surface layer, rotate while roasting and heat evenly;

4. Mix the seasoning box honey for the last time every 15 minutes, and bake for two hours continuously, during which the suckling pig is constantly turned to avoid burning;

5. When the skin is crisp, there is no blood flow, and there is no pink meat in it, which means it has been baked and can be baked for another 20 minutes.