1. Wash the ducks and wash them for ten minutes to remove blood stains.

2. Leave paws, wings, internal organs, head and neck alone. Wash the head and wash it repeatedly with alkaline surface until there is no mucus.

3, salt, pepper, spiced powder, stir-fry until the salt is slightly yellow. And it smells good.

4. Sprinkle pepper and salt evenly on ducks and parts, and massage for a while.

5. put it in a fresh-keeping bag. Refrigerate for more than three hours.

6, onion knotted, ginger mashed, star anise, fragrant leaves into the pot to cook. Put one tablespoon of white vinegar and one tablespoon of salt.

7. Bring the fire to a boil and simmer for 20 minutes.

8. Ducks were salted and soaked in cold salt water for two hours. Take it out to dry. About an hour or so.

9. Put the ginger slices in the brine, half a bowl of yellow wine, put the ducks in, boil over high fire, and skim off the floating foam. Turn down the heat and don't boil it. Stew for 30 minutes.

10. Take out the salted duck, let it cool and cut into pieces.