Chop the dried salted duck and put it into the hot pot, and the hot pot will taste immediately. The sliced dried salted duck absorbs the taste in the hot pot and dilutes the salty taste of the dried salted duck itself, which makes it taste better.

The cooking method of salted duck is also very particular. 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℃ for 40 minutes, change the soup in the belly and turn the duck over. At this time, heat the water to 95℃ (i.e. small boiling), simmer for 10 to 20 minutes, and then take out the pot. Cooked ducks must be thoroughly cooled before cutting, so as to avoid the loss of oil and brine and affect the taste. Cut a piece of raw salted duck, slice it into thin slices, and steam it in an electric cooker. It tastes good this way.