1. Rub the clean duck evenly with pepper, salt and Fen wine all over the body, and marinate for 1 hour; cut the pork belly and onions into thin strips respectively; soak the dried bamboo shoots in 50℃ warm water for 1 hour and then cut into thin strips. 2. Place the stainless steel bucket on the ignited stove, hang the marinated duck on the inner wall of the bucket (about 30 cm from the bottom of the bucket), put 2000 grams of straw at the bottom of the bucket cavity, sprinkle 1000 grams of water on top, and cover Cover and smoke for 20 minutes. 3. Take out the smoked duck, steam it over high heat for 1.5 hours, then put in salad oil that has been heated to 50% and fry over medium-low heat for 8 minutes, then take out the duck. 4. Put 10 grams of salad oil in the pot and heat it to 70% heat. Add sweet noodle sauce and seafood sauce and stir-fry until fragrant. Then add shredded pork belly, onion and dried bamboo shoots and stir-fry for 10 minutes. Add MSG to taste and serve. pot. 5. Put the fried shredded pork, bamboo shoots, and onions into the belly of the duck, wrap it with cellophane, and wrap it with 500 grams of straw on the outside. Then tie the two ends of the straw tightly with a rope and put it in an electric oven at 200°C. Bake for 20 minutes. After taking it out, remove the wrapped straw and cellophane, then wrap the duck with the remaining straw. Tie both ends of the straw tightly with a rope, and put it in the oven and bake at the same temperature for 3 minutes (for heat preservation). Remove the straw and serve.