Practice of salted duck:

1. Cut off the paws and wings of fresh duck, make a small opening from the root of the duck's wings, take out the duck's internal organs, clean the duck and drain the water.

2. Take a proper amount of salt and fennel and fry them in a pot until the salt is yellowish, and turn off the heat.

3. Put half of the fried salt on the outside of the duck and half along the wing root, add it into the belly of the duck, and let the salted duck stand for 3 hours.

4. Picked the salted duck and drained it.

5. Put a pot of clear water, add a lot of salt to make it saturated with salt water, add ginger slices, chives and anise, boil and let it cool.

6. Boil it for three times, pour brine into the duck's belly, and then soak the duck in the brine tank for three hours.

7. Hang the marinated duck and pour hot water on the surface to make the duck meat more compact.

8. Put a proper amount of clean water into the pot, add ginger slices, scallions and anise, bring to a boil with high fire, cover it and turn it to a low heat, and turn it off if necessary.

9. Keep the water temperature at about 9 degrees, and stew for about 1 hour, then you can eat.