1. The secret recipe of Zuixianya spice: fennel 35g, star anise 30g, pepper 25g, licorice 25g, cinnamon 25g, cardamom 25g, angelica 20g, galangal 20g, cassia twig 15g, magnolia flower 15g, and codonopsis pilosula 15g. Angelica dahurica 10g, dried ginger 10g, fragrant fruit 10g, fragrant rapeseed 10g, Amomum villosum 8g, fragrant leaves 8g, clove 8g, acanthopanax bark 5g, dried tangerine peel 5g, Amomum tsao-ko 5g, long pepper 5g, dried pepper.

2. Each duck embryo: 30g of onion, 20g of refined salt, 0g of ginger15g, 0g of sugar10g, 9g of monosodium glutamate and 5g of garlic cloves.

3. Make a duck at a time, and use 25~30 grams of spice powder. Marinate 100 ducks with 50kg of water, put 4kg of ground spices into a bucket, stir evenly, ignite, turn to low heat after boiling with strong fire 1.5~2 hours, and cook until 30kg of water is left, then filter the residue with fine emery cloth and throw it away.

4. Each duck is chopped and shredded with a small part of garlic, a piece of onion and a piece of ginger, and then put into a bucket. According to the ingredients of each duck: 20g of refined salt, 9g of sugar and monosodium glutamate 10g, put them into a cooked bucket and stir them evenly for later use.

5. Replace 1 batch of ducks with knives and put them in a bucket for curing. 10 minutes later, they are put into another bucket. Put them in batches with their bellies facing up, and then pour the remaining raw materials into pickling 10 hour to taste. Turn it over two or three times in the middle, and turn it over to the bottom to keep the taste unchanged.

6. For example, in summer, marinate the ducks in batches for 5 minutes, put them in another bucket with their stomachs up, then pour the remaining raw materials into the marinated 1~2 hours and put them in the refrigerator.