How to roast Korean barbecue?

1. After pigs are slaughtered, eviscerate, unhairing, cleaning, deboning and cutting are carried out at intervals of about 2 cm, with a depth of about 0.5 cm. For the thick fleshy part, cut it into two layers first, and then cut it along the vertical knife with an interval of about 2 cm. After cutting the whole pig, rub the ingredients.

2. Grind the ingredients into powder (except coarse salt), put all the ingredients into a basin, stir them evenly and wipe them on the pork. Knead the ingredients into the deep layer of the meat slices and marinate them for about 30 minutes. Hook the pig's rear trigeminal bone with double meat hooks, hang upside down, spread the rear elbow and the pig's hip position with straw section, then clamp the pig's waist outside with steel bars to form a barrel shape, and then support the pig's middle hip position and front stove with straw to make the pig's body round, which is convenient for uniform heating during roasting.

3. ignite the oven with wheat straw, throw 40 kilograms of wheat straw into the oven to make it burn fully, and then block the tuyere with slate and coal ash. Put white paper on the pork to prevent pollution. Put the supported pig on the top of the stove, lock a big pot on the top of the stove and paste it with soil, so that smoke can come out slightly.

4.45 minutes later, the grill is cooked, open the cauldron, take it out and hang it, scrape off the charred outer layer of the pigskin with a knife, and then slice the meat to eat.