1, the main ingredients: 1 duck.

2, auxiliary materials: salt moderate, fennel moderate.

3, prepare materials.

4, rub salt. Fry refined salt in a pot to dry, and add 0.125% of fennel, fry until the water evaporates, then take out and grind finely.

5, rubbing salt yard in the tank, after 12 hours of salting, take out, lift up the hind wings, open the anus, so that the cavity of the brine brine all out, which is called buckle brine.

6, and then placed in the tank, after 8 hours or so for the second buckle brine.

7, re-marinated. After the second buckle brine, the old brine with pre-treated, from the rib incision filled and then immersed in the brine tank.

8, covered with a shed-shaped cover made of bamboo sticks and pressed on the stone, so that the duck is fully immersed in the brine. Abdominal marinade time according to the season.