Required ingredients:

About 1.5 kg of a duck, edible salt, honey and white vinegar.

Production method:

1, the washed duck is first coated evenly with edible salt inside and outside, and the plastic wrap is sealed and placed in the refrigerator for pickling for one night to facilitate a good bottom taste;

2. Boil a pot of boiling water, hold a duck marinated one night in advance, and take a big spoon in one hand, repeatedly scoop up boiling water and scald it all over the duck. Before scalding the duck, you need to seal the knife edge with a bamboo stick, and hang the rope on the duck's head or wings, and spray the knife edge first to prevent air leakage;

3. Hang the scalded duck in a cool and ventilated place and air dry it for 24 hours. The ambient temperature should not be too high, otherwise the duck meat will go bad.