1. Ingredients: 1 old duck (about 1250g). Seasoning: 30 kg of light soy sauce, 3 kg of light soy sauce, 5 kg of bean paste, 3 kg of sugar, chicken essence 1 kg, 0.5 kg of white pepper, 2 boxes of incense sticks, 0/50g of fragrant leaves/kloc-0, pepper, star anise, cinnamon bark, dried tangerine peel, licorice, tsaoko, Siraitia grosvenorii, dried pepper, garlic, etc.

2. Slaughter the duck, blanch it with hot water, take out the internal organs from the abdomen, then wash it with clear water, hang it up and dry it with cold air.

3. Wrap white pepper, thirteen spices, fragrant leaves, prickly ash, star anise, cinnamon, dried tangerine peel, licorice, Amomum tsaoko, Siraitia grosvenorii, dried pepper and clove into a seasoning bag for later use.

4. Take a large pot, add soy sauce, soy sauce, bean paste, sugar, chicken essence, garlic, onion, ginger and seasoning bag, then simmer for 2 hours, then let it cool.

5. Marinate the dried duck in a seasoning pot (marinate for 24 hours in summer and turn the duck every 6 hours; Marinate for 36 hours in winter and turn the duck every 6 hours.

6. After fishing out, hang the duck and dry it with cold air.

7. Put the air-dried duck in a cage, steam it for 40 minutes, take it out, cool it, and put it in a dish with dry thatch.