Formula: 5 white striped ducks, salt 150g, soy sauce 200g, rock sugar and fried sugar, ginger 50g, pepper 3g, spiced powder 3g, spiced powder (pepper, star anise, fennel, tsaoko, clove, Amomum villosum, cinnamon, etc. )5g。
In the process of processing, the tender and fat ducks are selected as raw materials, and after slaughter, the wings and feet are removed, the internal organs below the abdomen are cut open, washed and drained. Stir-fry the salt, add pepper and allspice powder, let it cool, then rub it evenly inside and outside the duck and marinate it for 2-8 hours (long in winter and short in summer). Boil the salted duck in boiling water until the skin is covered, then take it out, dry it with a clean cloth, put it in a smoking stove, and smoke it with smoking materials such as cypress branches, chaff shells and sawdust until the appearance is loquat yellow. Add clean water into the pot, wrap the spiced spices in gauze, put them in water and cook for 1 hour, then add the rest auxiliary materials and smoked duck, cover the wooden strips and flatten them with heavy objects, marinate for about 30 minutes, and hang them in the air after taking out of the pot to get the finished product.