Wash the duck, gut it, sprinkle salt on the duck, add marinade, marinate for 2 days, steam in an autoclave for 40 minutes, and dry the water on the duck skin. Put the duck into the oil pan at 70% heat and fry until the skin is slightly yellow. Put a little soy sauce and cooking wine on the skin and fry until the skin is golden.

Ducks can be divided into three categories: drilling ducks, diving ducks and perching ducks. The mallard duck is a typical duck and the ancestor of most domestic ducks. Habitat ducks, such as Moscow ducks, have long claws and are favorite arboreal ducks.