Ingredients: One small suckling pig (3000g), 200g refined salt, 100g sugar, 5g star anise powder, 10g allspice powder, 25g southern milk, 25g sesame paste, 50g sugar , 5 grams of garlic, 25 grams of cornstarch, 7 grams of Fenjiu, and appropriate amount of sugar water.

Preparation method: Split the Jingguang 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 of this part, and dig out the pig. Brain, cut one knife at the teeth on both sides.

Take 125 grams of spices and apply them evenly to the inner cavity of the pig. Marinate for 30 minutes and then hang it up with an iron hook. Remove the water after draining. Mix all the seasonings except the spices and sugar water and spread them evenly on the inner cavity. Marinate for 20 minutes and then fork it. Pour boiling water all over the pig body to tighten the skin and harden the meat.

Put the blanched pig body head up, brush the sugar water with a brush, use wooden strips to prop up the pig body in the inner cavity, and use a wooden strip to spread the front and rear legs horizontally and tie them up. Pig trotter.

Light the charcoal fire, make two piles at the front and back, roast the pig's head and buttocks until they turn bright red, prick the holes with a needle to exhaust, then brush the pig's body with vegetable oil, and spread the charcoal into a long strip to roast the pig's body. , turn the fork at the same time to make the heat even, until the pig is bright red all over. When serving the dish, it is usually covered with red silk, and the chef uncovers the skin in public.

Features: ruddy in color, smooth as a mirror, crispy skin and tender meat, fragrant but not greasy.