1. You can boil salted duck in water. Before cooking, wash the surface cortex with warm water and soak it in warm water for more than 3 hours to reduce the salt and soften the duck. When cooking, one fennel, one onion and three pieces of ginger are stuffed into the stomach from the lower mouth of the duck's wings. Then insert a hollow tube about 6 cm long into the anus of the duck to make the soup convection inside and outside during cooking. First, boil the cold water in the pot. After the cease-fire, put the duck into the pot, let the water soak the duck body, and fully pour it into the duck belly from the opening. Keep the duck warm in water, cover the pot tightly, stew in water at about 85 degrees Celsius for 40 minutes, change the soup in the stomach once, and turn the duck over. At this time, heat the water to 95 degrees Celsius (i.e. small boiling), simmer for 10 to 20 minutes, and then take out the pot. Cooked ducks must be thoroughly cooled before changing knives to avoid the loss of oil and brine and affect the taste. If you cut a raw salted duck, then slice it and steam it in a plate pot, it will taste good.

2. Wash the dried salted duck and brine chicken before eating, steam the ginger slices and cooking wine in a cage, take them out and brush them with sesame oil, then slaughter them into small pieces and put them on a plate. One way is to tear the salted duck into small strips and use them to make a dry pot.