2. scalding water and molting are roughly the same as chicken. Hot water, 70% boiled water and 30% cold water are mixed evenly. In cold weather, the proportion of boiling water can be greater. If scalded in a wok, the boiling water can be reduced slightly. Hold the duck's feet by hand, first put the duck's head into the water, then put the duck's body into it, slowly turn it with a stick, soak it for about two minutes, and then rinse it with cold water (to prevent the duck from being heated for too long) to remove the duck's hair.
To remove hair, first remove the chest hair, then recede from the neck to the head, then remove the back hair, wing hair and tail hair, and finally pick out the fine hair, pull out the duckbill shell, and remove the duck's ear hair, foot skin and so on.
3. Take dirt (if it is a normal roast duck, cut a small hole in the back of the neck and blow it) and cut off the second wing. After the feet, draw a straight line (about 7 cm) on the duck's chest near the anus, then put the index finger and middle finger into the belly, take out the kidney, intestine, liver and heart, and wash the duck. If it is an open-hearth duck, poke a hole in the bottom of the right wing and break the bones of three limbs at the wing clip. Dig the soft and hard throat first, then hook the water film of the intestine and kidney at the anus and take out the intestine and lung. After scalding the inner cavity and skin with boiling water, quickly pass cold water (that is, after crossing the "cold river") and put on the sugar skin. After adding sugar, a small bamboo branch should be supported at the bottom of the wing, and two large duck feathers or a small bamboo pole bent into a triangle should be inserted in the anus to make it flow out of the inner cavity and ventilate the duck.