1. Specially select Lingnan suckling pigs, clean the suckling pigs, remove the bones and oil;

2. Mix and stir maltose, vinegar, carved wine and salt, then evenly spread it on the piglet skin, and then blow it continuously for five hours with a small fan to air dry the piglet skin;

3. Put the dry suckling pig into the oven for baking. When roasting, you must keep turning to make the suckling pig heated evenly. Bake until the pigskin turns white to yellowish, brush a layer of salad oil (evenly) with an oil brush, and then bake until the pigskin bursts with golden red color and evenly (about 5 minutes).