Process:

1. Select high-quality ducks: The ducks to be fed should be fat and tender live ducks with a growth period of 70 to 100 days and a weight of 1.5-2 kg.

2. Flatten the duck body: kill the blood, remove the feathers and remove the internal organs, drain the water, place it on a chopping board, with the back to the abdomen upward, bend the feet and wings inward, and press down hard into a flat shape. , the head stretches into a "Qin Qin" shape.

3. How to marinate the duck body: open the flattened duck body with fresh bamboo slices and put it into the brine tank for marinating. Brine for one day and start smoking the next day.

4. Strict sun-smoking: The marinated duck body should be sun-dried or air-dried to remove the water and shrink the fat, and then be smoked and grilled in a bamboo smoker.

There is a charcoal stove built into the smoked stew. Add sugarcane bagasse to the stove, cover it with wet sugarcane peels, first make the fire high and then slow the fire, and use coal as fuel to smoke and bake for 2 to 4 hours