How to make salted salted duck: Select duck: The fatter the duck, the better, and the duck that has not laid eggs and has not molted is better.

Marining:

1 Kill the duck, remove its feathers, remove its internal organs, kill the wing tips and duck feet, cut it open from the breast, wash it, and then hang it up to drain the water.

2 Rub salt. Stir-fry the refined salt in a pot, add 0.125% fennel, stir-fry until the water vapor evaporates, then remove and grind finely. The duck was then weighed and 6.25% of its weight was used in dry salt. Insert 3/4 of the salt through the neck incision and knead repeatedly to ensure that the salt evenly covers all parts of the abdominal cavity. 1/4 of the salt should be rubbed outside the body, mainly on the chest muscles, calf muscles and mouth. After rubbing with salt, put them in the tank one by one. After salting for 12 hours, take them out, lift the hind wings, open the anus, and let all the salt water in the cavity flow out. This is called brine retention. Then stack them in the tank and perform the second brining process for about 8 hours. w.myoic.com

3 complex pickles. After stewing for the second time, mix Sichuan peppercorns, five-spice powder, saltpetre (submerite), and white sugar evenly, and apply it on the duck, especially on the thicker parts of the meat. The Nanjing-style duck should be smeared with sweet bean sauce, and the Hunan-style duck should be marinated with chili powder for ten hours, turning once in the middle. If the duck is large, the marinating time will be longer.

4 After the duck comes out of the tank, hang it up and drip dry salt water. Use hot gauze to dry the inside of the duck's body. Then use two bamboo poles to form a cross shape and support it in the belly of the duck. Press it into a plate and let it dry. Moisture.

5 Use corn grass to light the fire, sprinkle with chaff, wait until the first burning smoke dissipates, and smoke the duck repeatedly until golden brown. Another way to do this is to bake.

Before eating, wash the duck, steam it in a basket, take it out and brush it with sesame oil, cut it into small pieces and put it on a plate. One way is to tear the salted duck into small strips and use them in a dry pot.