Under normal circumstances, after the processed suckling pig carcass is forked, the suckling pig skin is scalded with 75℃ hot water (water scoop is used to pour hot water on the pigskin), and it is better if the pigskin turns from white to light yellow and the pigskin is tight, then the crispy skin water is poured on it, so that the crispy skin water is evenly hung on the pigskin, and then it is hung in a cool and ventilated place for air drying, and the time is generally 6 hours. When roasting, the pig skin should be pricked with steel needles, in order to make the water of pork seep out and the oil under the skin precipitate, and wipe off these water-oil mixtures in time. Brush the pigskin with oil in time when baking, otherwise it will affect the taste and color of pigskin. Generally, it is baked in the oven for 45 minutes, and the open oven is about 1 hour. In practice, it is baked in the oven until it is almost cooked, and then baked in the open furnace. Only by mastering these points can we ensure the good effect of crispy water. Next, the author introduces the blending ratio of crispy water: 500g of white vinegar, 50g of maltose and red Zhejiang vinegar150g, 50g of rice wine, and 0g of rose wine100g. Steam maltose first, then mix it with other raw materials, and put it in a casserole and boil it evenly.