The method
5 steps · 4 hr
- 01
Rub cavity with five-spice, sugar, bean paste, and wine; sew shut.
- 02
Scald skin with boiling water; brush with maltose glaze.
- 03
Air-dry uncovered in the fridge for 24 hours.
- 04
Roast at 425°F for 20 minutes, then 325°F for 2.5 hours.
- 05
Rest 20 minutes; chop through the bone and serve with plum sauce.
