Liling salted duck, choose wild unborn eggs and one-year-old ducks that don't molt. Slaughter the duck, unhairing, eviscerating, cutting it open from the back, washing it, hanging it and dripping water, and curing it in the first step. "Cut the belly of the chicken, cut the back of the duck", in order not to easily break the gall bladder, but also to maintain the integrity of the duck belly. Pickling is rubbed with hot salt, and the ratio of salt to duck is very strange, which coincides with the ratio of golden section. Generally, the curing time is 1 day in summer, 3 days in winter and 2 days in spring and autumn. Marinate until 60%, empty the jar and dry the salt water, add the sauce marinade made of Chili powder, spiced powder, sodium nitrate and Chinese herbal medicine, and marinate for half a day. After the duck comes out of the tank, it is supported in the duck's belly with two sticks, pressed into a plate shape with slate, and dried, thus completing the second process. The third process is baking. Ducks can be smoked and roasted repeatedly until golden brown. Except for water, most duck oil is volatilized during baking. When baking, drench the remaining marinade and Chili oil thoroughly, and this taste penetrates into the bone marrow. Cut it into small pieces and put it on a plate before eating.
Duck has high nutritional value, cool nature, nourishing stomach, calming liver, removing fire, benefiting qi and nourishing blood, and is deeply favored by people. Sauced duck can be used as a casual snack or as a special dish on the sprinkling table. The beauty of salted duck is that it can make four different tastes, sweet but not spicy, slightly spicy, medium spicy and extra spicy, according to the tastes of diners. According to the subtle differences of raw materials, salted duck can be made into duck neck, duck claw, duck shelf and the most wonderful duck tongue with different flavors.