1, the pig slaughtered, gutted, hair removal, cleaned, boned every interval of about 2 centimeters cut a knife depth of about 0.5 centimeters. For the thick meat part of the first sliced into two layers, and then down the vertical knife cutting intervals still about 2 centimeters, the whole pig row cut after rubbing ingredients.

2. Grind the ingredients into powder (except coarse salt), put all the ingredients into a pot and mix well and rub them onto the pork, rub the ingredients deep into the cut meat strips, and marinate for about 30 minutes after rubbing. Use double meat hooks to hook the pig's back three forked bone, hanging upside down, with broomcorn millet section of the back elbow and the pig's hindquarters, and then use the steel made of picket strips stuck on the outside of the pork loin, forming a barrel, and then broomcorn millet to support the pig's center and front, so that the pig body rounded, easy to grill when the heat is evenly distributed.

3, with the straw to the oven lit, to the furnace to throw 40 kg of straw, so that it burns, and then the wind mouth with slate and soot plug tight. The white paper will be glued to the meat along the pig's open, to prevent contamination, will be supported by the pig stretched in the furnace on the mouth, will be a cauldron counterclockwise on the mouth of the furnace, with the soil paste, a little can be a smoke can be.

4, from the mouth of the stove closed when counting, after 45 minutes of roasted meat is cooked, lift the cauldron, lift out the roasted meat hung up, scrape off the skin of the pig with a knife on the charred outer layer, and then take the meat cut into thin slices can be eaten.