materials?

one duck

onion and ginger

rice, brown sugar, tea, salt and pepper

how to smoke the duck?

remove the viscera of the duck, wash it and soak it for half an hour

control the water, smear salt on the inside and outside of the duck, and pour in high-alcohol liquor

rub it repeatedly with salt

seal it with plastic wrap, and put it in the refrigerator for 24 hours

put the salted duck in a casserole with clear water until it doesn't reach the duck's body, add ginger slices and onion knots. After boiling, turn to low heat for stewing until the chopsticks are just penetrated, immediately take out

control the water content

take a clean pot, put rice, red sugar, tea leaves, prickly ash granules and salt on the wooden chopsticks

put the duck with the water content control on the wooden chopsticks

cover it, turn on the low heat and smoke slowly, turn it over for 2 minutes

cut the smoked duck into pieces and put it on a plate.