raw materials: a suckling pig (3,g), refined salt 2g, sugar 1g, star anise powder 5g, spiced powder 1g, south milk 2g, sesame paste 2g, sugar 5g, garlic 5g, raw flour 2g, Fenjiu 7g and appropriate amount of sugar water.

production method: split the clean suckling pig from the inner cavity to make the pig body flat, then cut off the third and fourth ribs, take out all the ribs and fan bones on both sides, dig out the pig brain, and cut one knife on each side of the jaws.

evenly spread 125g of spices into the pig cavity, marinate for 3 minutes, then hang it with an iron hook, and take it off after dripping water. Mix all seasonings except spices and sugar water, evenly spread the cavity, marinate for 2 minutes, fork it, and pour boiling water all over the pig body to tighten the skin and harden the meat.

Put the scalded pig's head up, brush the sugar water with a combination brush, support the pig's body in the inner cavity with a piece of wood, and spread the front and rear legs horizontally with a piece of wood to tie the pig's hands.

light charcoal fire, set it in two piles, roast the pig's head and buttocks to a deep red color, then punch holes with a needle to exhaust, then brush the pig's body with vegetable oil, set the furnace charcoal into a long strip to roast the pig's body, and at the same time turn the fork to make the fire even until the pig is red all over. It is usually covered with red silk when serving, and the chef uncovers the skin in public.