1. Slaughter the duck on an empty stomach, wash it all and dig out the internal organs at the anus, remove the trachea and esophagus, wash it all and cut off the duck's paws, hook the nostrils with a small iron, and soak it in soy sauce. Hang in a ventilated place to dry.

2. Mix the refined salt and saltpeter evenly, rub it evenly on the outside of the duck, then stuff 5 grams of the ingredients into the duck's mouth and the slaughter opening, and twist the duck's head towards the chest. Clamp it under the right armpit, put it flatly into the tank, use a bamboo frame to support it, compact it with big rocks, marinate it for 12 hours at a temperature of about 0 degrees, then take it out of the tank, and pour out all the brine in the belly.

3. Put the duck into the tank, add soy sauce to the degree of immersion, put it on a bamboo rack, compact it with large stones, soak it at about 0 degrees for 24 hours, turn the duck over, and then Out of the tank 24 hours a day. Then thread a thin hemp rope through the duck's nostril, tie knots at both ends, and then use a 50-centimeter-long bamboo, bend it into an arc, and put it into the belly from the abdominal incision to open the duck's cavity to both sides. Then add 50% of the marinated soy sauce to water and put it into the pot to boil, remove the foam, put the duck in, pour the brine over the duck body with a spoon, until the duck turns red in sauce, drain it and drain it in the sun Dry for two to three days and serve.

4. Before eating, put the duck body into a large plate (do not add water), pour it with Shaoxing wine, sprinkle with sugar, green onions, and ginger, put it in a cage and steam it over high heat until there are fine cracks on the duck wings. When it is ready, pour in the brine from the belly, cool and then cut into pieces and put on a plate.