Treat the suckling pig, then cut the belly of the pig from the bottom and completely hollow it out. When cutting the spine of the book, you should use a skilled knife method, otherwise the knife will be slightly biased and lack the sense of density. Then insert a sharp dental stick from the lower part of the suckling pig all the way to the cheeks, and pass through the ribs during the insertion, but it can't hurt the epidermis. In the process of barbecue, the limbs of suckling pigs should be tied tightly and fixed. If it is not fastened, there will be roast or pork shrinkage in the process of roasting suckling pigs.
Baking with seasoning will also affect the baking of meat and the appearance after baking. Finally, mix the seasoning, bake for about three hours with low fire, and put sugar-containing seasoning on the pig skin before baking, so that the skin can be crispy. Then put the suckling pig in a tin furnace, put a little charcoal, and turn it slightly during the slow roasting process, so that the suckling pig can be roasted in all directions.
In the process of roasting, the pigskin will turn brown after almost a while, and then the pigskin will be darkened and the color and taste will be increased by applying oil to the pigskin and turning it gently. Remember, in the process of roasting suckling pigs, the suckling pigs must be pickled, so that each layer of meat can achieve delicious results in the roasting process.