1. Ingredients: 5000g of suckling pig, 55g of five-spice refined salt, 150g of white sweet vinegar, 65g of white sugar, 100g of sweet soybean paste, red bean curd brain, 25g of peanut oil in sesame sauce, 150g of lasagna, 150g of pickled beets, 150g of green onion rounds, 5g of minced garlic, 7g of split wine, 7500g of charcoal.

2. Marinate the pork cavity with five-spice refined salt for 30 minutes, 25g of Bean paste, curd, sesame paste, white wine, garlic paste, white sugar mix, then wrap the pork cavity for 20 minutes.

3. Insert a barbecue fork from the arm to the gills, insert the fork and turn the pig's head diagonally upward, wash the oil with water, soak the pork skin in boiling water and coat with sugar and vinegar.

4. Put the charcoal in the oven and light it. Roast on low heat for 15 minutes until the pork rinds turn red.

5. Slice the roasted suckling pig skin and serve on a platter. Place the skin on the pig, wash it with cooked peanut oil and serve two plates of lasagna, sweet and sour vegetables, onion balls, sweet sauce and sugar.