2. Remove the little wings and the soles of the feet of the ducklings, make a 6 cm long incision under the right flank, take out the internal organs, pull out the esophagus and trachea, dredge the anus, soak in clear water, wash and drain.
3. On the wok, add salt and pepper to stir fry, and then pour it out for use.
4. Put the duck on the chopping board, take 50g of salt and pepper and stuff it into the duck's abdomen from the knife edge, and shake well. Another 25g of salt and pepper was spread all over the duck, then the remaining salt and pepper were stuffed from the knife edge and duckbill, put into a jar for curing (65438+ 0-2 hours in summer, 4 hours in winter), taken out and marinated in clear water (2 hours in summer, 4 hours in winter), then hung in a ventilated place to dry, inserted into the duck's anus with a 6 cm long bamboo tube, and took 2g of ginger and 60g of onion.
5. Add water, 3g ginger, 1 onion and 1 star anise into the soup pot and bring to a boil. Put the ducks head down in the soup pot, so that all the ducks are immersed in the soup, and cook until bubbles form at the edge of the pot. Simmer for 20 minutes. Take the duck out, control the soup in the abdomen, and then simmer it in the pot.