1. Rinse the duck. If it is a whole duck and you want to remove the internal organs, it is best to use a napkin to dry the abdominal cavity. Remember to use a toothpick to poke some small holes on the surface of the duck.

2. Prepare: salt, high-strength liquor, and five-spice powder.

3. First, apply salt to the inside and outside of the duck, then apply five-spice powder, and finally spray white wine on the inside and outside of the duck. Of course, you can also apply it with your hands, but be careful. Pour the wine little by little onto your hands before applying it to the duck, making sure not to remove the salt and pepper.

4. Put the seasoned duck into a plastic bag and store it in the refrigerator for 2 days.

5. After 2 days, take out the duck and hang it in a ventilated place, hang it in the sun to dry for about 2 weeks, and let the duck dry completely. This step is very important. The hanging location must be cool and ventilated so that the ducks will not rot. Ducks will bleed oil, so firstly, it is best to put a piece of greaseproof paper on the ground and then spread a piece of cloth to avoid staining the ground; secondly, if it is hung on a window or screen, be sure to use a toothbrush dipped in detergent. Wash it.

6. The dried cured duck can be stored in the refrigerator or hung in a ventilated place. Rinse it before eating to wash away the surface soil, and then steam the cured duck directly in the pot.