Steps:
1. Slaughter and bleed the duck, scald it thoroughly with 60% or 70% hot water, take it out, push it backwards from the breast by hand, remove most of the hair, wash it in a cold water basin, remove the fine hair with tweezers, cut off the double bones of claws and arms, and pull out the tongue; Make a small incision along the rib from the left arm, take out the internal organs, open it from the neck, take out the crop, wash it inside and outside, and rinse it with boiling water;
2. Take a large pot that can hold ducks, add ginger onion and baking powder to boil, add the ducks and cook until the water bubbles, then turn over the ducks and take them out when the ducks bubble again;
3. Wipe the skin evenly with salt water first, then use honey, block the anus with straw knot, insert the trachea under the leg bone, inflate it, and let the air circulate to dry;
4. Heat the stove with straw, and then press the fire evenly with burnt straw ash.