Sauced duck is made of salt, soy sauce and sauce color as auxiliary materials, and fat duck is pickled, sauced, dried and dehydrated. It's raw. You need to add seasoning and steam it before eating. Among the sauced ducks processed in various places, Hangzhou sauced duck is the most famous, and its processing method is as follows:

After the ducks are slaughtered, cut off, washed and dried, salt is evenly spread inside and outside the ducks. Each duck is salted with about 50g of salt, then put into a jar and marinated with heavy objects at 0 ~ 2℃ for 3 days, during which it is turned up and down for 2 ~ 3 times. Then take it out and hang it in a ventilated place to drain, then add natural soy sauce, press it with a heavy object to make the soy sauce just soak the duck for 3 ~ 4 days. The salted duck comes out of the tank, its nostrils are tied tightly with hemp rope, and an arched bamboo skin piece is supported on its abdomen to make the duck full and beautiful. Add sauce color to the soy sauce soaked in duck meat, boil, skim the floating foam, pour the salted duck for about half a minute, drain until the duck meat turns red, and hang it in the sun for about 3 days to get the finished product.