After the craft meat duck is slaughtered, the hair is removed, the internal organs are removed by laparotomy, the wings and claws are cut off, washed and drained with clear water, cut open from the back of the clean duck, and cut a knife on the thick leg. Mix salt, nitrate, pepper, wine and sugar, clean the duck inside and outside, put it in a jar for about 7 days, turn it up and down 1 ~ 2 times, take it out and wash it with clear water, and hang it in a ventilated and dry place or in the sun. The sun-dried ducks are sent to the smoking room, and the chaff shells, sawdust or dried fruit shells are used as smoking materials for 30 hours until each duck appears smoky yellow. The finished product can be steamed or roasted, with reddish brown color, mellow taste and salty and sweet taste.