1 suckling pig (about 20kg)

Appropriate amount of white salt

Proper amount of sugar

Appropriate amount of ginger and garlic

Red south milk right amount

Spiced powder right amount

A moderate amount of red wine

Appropriate honey water

Peanut oil right amount

Practice of roast suckling pig in Lingao

Bleeding, scalding, depilation, belly cutting and spine cutting.

Break the spine and flatten it, chop off the bones of the two hind legs, put the pigskin close to the dining table, and "scrape" the meat with a sharp knife, not too deep, about 1cm is appropriate.

Seasoning: firstly, mix white salt, sugar, ginger and garlic, red milk and spiced powder in a certain proportion, then stir with appropriate amount of red wine to make a paste, and then wipe the suckling pig inside and outside.

The sharp fork is inserted into the gills from the lower part of the suckling pig and passes through the ribs, but it can't hurt the epidermis. The whole pig is leveled, the pigskin is washed until the salty taste is washed away, so as to prevent rice bubbles from appearing during barbecue, and the four branches of the suckling pig are fastened and fixed to prevent the pork from shrinking when the suckling pig is cooked, which not only affects the roasting of meat, but also affects the appearance.

After seasoning for three hours, before baking, put a layer of natural sugary seasoning on the skin of suckling pig, put the suckling pig in a semi-circular oven made of iron sheet, add a little charcoal, and bake it slowly with low fire.

Roast suckling pigs should pay special attention to the heat, and the firepower can be stronger at first. Suckling pigs should constantly turn over evenly. With the change of pigskin color, we should always rub honey water on pigskin to improve fire resistance, and at the same time pay attention to "dumb fire" to prevent local scorching and maintain fire balance.

After a while, the piglet skin began to turn yellow slightly, turned over gently, and coated with peanut oil layer by layer, so that the skin did not blister and added color and flavor.

After roasting for 1 hour 10 minute, the cooked ribs are extremely bright, with crisp skin and crisp bones, oily red color and rich meat flavor.