1 net suckling pig, 50g of shredded green onion, 500g of pancake, half bottle of Jhouhou sauce, half bottle of seafood sauce, one-third bottle each of white sesame sauce, peanut sauce and salsa, 2 small pieces of fermented soybean curd, 4 teaspoons of salt, 100g of sugar, one-fifth teaspoon of five-spice powder, 5 teaspoons of garlic juice, 50g of ginger wine, 500g of rice vinegar, 100g of Dahongzhu vinegar, 50g of malt sugar, and 150g of vegetable oil. 150g of white wine, 100g of vegetable oil.

Directions:

1, suckling pig after knife processing, with seafood sauce, column Hou sauce and other seasonings to marinate the pig inside cavity on.

2, set and drizzle with syrup water, low heat drying.

3. Then roast the suckling pig with open fire until the skin is red and crispy.