The formula is 50 kg of light duck, 0.5-0.8 kg of salt/kloc-0, 0.8 kg of cooking wine 1 kg, and proper amount of seasonings (star anise, fennel, cinnamon, dried tangerine peel, clove, ginger, pepper, etc. ).
The proces includes that follow steps: washing the naked duck aft laparotomy with clear water, draining water, cutting off feet and wings, wiping the duck with part of salt, and putting into a pickling tank. Put a proper amount of water into the pot, add the remaining salt and other auxiliary materials to boil, let it cool, pour it into the duck's pickling tank, press a heavy object on it, and soak the duck in brine. After soaking for 3 ~ 4 days, take out the duck meat, drain the juice, tie the duck head with a string, hang it in a ventilated place to dry, or bake it in a drying room at about 60℃ until it is half dry. Finally, smoking in a smoking furnace for 30-60 minutes to obtain a finished product.