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1. Take half a fresh duck, wash it and gut it. Duck feathers are harder to pluck than chicken feathers, so be careful. After the duck stall is pulled out, it usually needs reprocessing when it comes back.

2. Wash the ducks in running water for about fifteen minutes. Pickled chickens and ducks are most afraid of meat deterioration during pickling. The trick is to wash the blood thoroughly before pickling.

3. Dry the washed duck with a dry cloth, and try to absorb the water oozing from the meat.

4. Put the duck in a big bowl, pour the whole bottle of osmanthus wine and soak the duck for one hour;

5. Pick up the duck filled with osmanthus wine and drain it naturally;

6. Spread raw flour evenly inside and outside the duck, which will make the salt permeate more evenly in the later curing, keep the flavor of the duck from losing too much, and make it fresh and tender;

7. Put heavy salt on the inside and outside of the duck and hang it in a ventilated place. Duck skin is thick in fat, and a touch of salt will produce water and oil. Put a plate under it.

8. After hanging overnight, take the duck out, wash the fine dust on the surface with clear water, wipe it clean with a dry cloth and chop it up;

9. Cook in a casserole. When the water is dry, put the salted duck in the rice noodles. It's best to add a small piece of preserved duck. It must be accompanied by shredded ginger and dried tangerine peel to remove fishy smell and enhance fragrance. Xinhui Chenpi is the top grade;

10, uncover the lid after dinner, sprinkle with chopped coriander stalks and mix well. It smells strange all over the house.