The heating operation of bagged Shunhua tea oil duck is as follows.

1. First put the duck into the steamer and steam over high heat for five minutes until the inside of the duck is thoroughly steamed. Take it out.

2. Pour a little bit of oil into the pot, not too much, just a little bit, about as much as an iron spoon for cooking. After the oil is hot, hold the duck's neck with one hand or put the duck in the fence and hang it on the pot. Use an iron spoon with the other hand to pour the hot oil on the duck. Let the duck cook with spoonfuls. The skin has to be oiled, and there is only a little more oil in the pan until the whole body of the duck is browned and crispy again.

3. Place it on the chopping board and use a sharp blade to take it out. Make sure every piece of duck meat is skin-on. The remaining duck rack has another use.