2, practice: the duck slaughtered, washed and chopped out of the duck palm with a small iron hook hooked duck nostrils, hanging in the ventilation to dry.
3, will be fine salt, fire nitrate mix, the duck body outside the uniform rubbing all over, placed in the cylinder, above the bamboo grates cover, large stone compaction, in the 0 ℃ temperature of the marinade for 36 hours, the duck turned over, and then pickled for another 36 hours out of the cylinder, pouring all the brine in the belly.
4, compound the pickled duck into the tank, add soy sauce submerged, put on the bamboo calculator, compacted with a large stone, at a temperature of about 0 ℃ for 48 hours, turn the duck, and then dip 48 hours out of the tank.
5, and then the duck with soy sauce brine dripping to dark red when fished out and drained, placed in the sun for two or three days.
6, soy sauce duck on a large plate, the Shaoxing wine poured on the duck, put on the sugar, scallion, ginger, on the steamer with a high fire steaming to the duck wings on the fine cracks that is ripe, pour out the belly of the marinade, cooled down and cut into pieces to serve on the plate is complete.