Production method:

1. Duck selection: The fatter the better. It's better to be a duckling without laying eggs or molting.

2. Pickling: after slaughter, blanch with half-opened water, remove hair, remove intestine liver by laparotomy, cut off wings and feet, and marinate in a brine tank. Curing time varies with seasons. From June 1 1 to June of the following year 1, it must be cured for 96 hours. August-June 10, must be cured 12 hours. After curing, take the duck out and spread it with bamboo pieces (not too wide) until the wind blows to every part of the duck. After the water is completely dried, the rice husk is repeatedly baked with low fire for about 3 minutes to obtain the finished product.