Selection of materials: Choose piglets with thin skin and plump body. After slaughter, they meet the hygienic standards and are washed clean so that they are free of color, blood and feces.

⑵Ingredients: 1 suckling pig weighing 5-6 kg, use 7.5g spice powder, 75g salt, 150g sugar, 50g dry sauce, 25g sesame paste, 50g fermented bean curd, garlic Add a little cooking wine and maltose solution.

⑶ Drying the skin: Add the fried spice powder to the salt and mix well. Apply it to the chest and abdominal cavity of the pig. After marinating for 10 minutes, add sugar, dry sauce, sesame paste, and fermented bean curd to the inner cavity. , garlic, cooking wine, etc., use a long iron fork to pierce the pig from the hind legs to the corners of the mouth, then scald the skin with 70°C hot water, pour maltose solution, and hang in a ventilated place to dry the skin.

⑷Barbecue: Burn the charcoal in the iron rectangular oven red, fork the marinated pig with a long iron fork, and grill it on the stove. Roast the inner chest and abdomen of the pig first. After roasting for about 20 minutes, install a wooden support in the abdominal cavity to shape the pig body. Roast the head, tail, breast, abdominal edge and pig skin in sequence. The whole body of the pig, especially the bristles and waist, must be acupunctured and oiled to quickly drain the water and ensure that the whole pig is heated evenly.