Practice: 1. Clean the pig's hands, and spend a knife on the meat every 2 cm, the depth is half of the thickness of the meat.

2. Stir-fry Sichuan pepper, grind it into powder, chop the raw onion, put it in a bowl, add Shao wine, salt it evenly, and rub it inside the pig's feet. Marinate for half an hour and fork the meat.

3. Burn charcoal, put the fork on the fire surface, and rotate the meat to roast. Roast the meat first, then roast the skin. When it is 4-5 ripe, use an iron needle to pass through the skin from the meat, and then pass through the skin from the meat for several times.

4. When the meat is roasted until the pigskin turns black, lift the fork away from the fire, scrape off the burnt substance from the pigskin with a fruit knife, roast it black again, and scrape it again for 4 times.

5. Scrape the pigskin for the last time until it is golden yellow. Take it out and cut the lean meat into pieces at the bottom of the dish. Slice the fat meat with the skin and cover it with an oblique knife. The side of the dish is accompanied by chopped green onion and coriander, and serve it on two plates with Chaozhou sweet and sour vinegar.

features: this leather is sweet and fragrant, with strong meat flavor.