200g of star anise, 90g of pepper, 65g of angelica dahurica, 200g of rhizoma kaempferiae, 0/00g of white button/kloc, 0/00g of fennel/kloc, 0/0g of clove/kloc, 70g of Alpinia katsumadai, 55g of fragrant leaves, 35g of Amomum villosum, 35g of tsaoko and 80g of cinnamon. The required ingredients are 2 ducks, 100g onion slices, 100g ginger slices and 25g fennel. Clean the duck, salt it, marinate it for 4 hours, and then turn it over in the middle. Ducks are slaughtered, washed and dried. Marinate the duck with perfume water for more than 8 hours, and then scald the skin. Take a big pot, put tea and sugar on the bottom of the pot, sprinkle onion leaves on the rice and smoke the duck while it is hot.

Rub salt. Stir-fry the refined salt in a pot, add 0. 125% fennel, stir-fry until the water evaporates, take it out and grind it. Then the ducks were weighed and dried at 6.25% of their weight. Put 3/4 of the salt into the neck incision, turn it over and knead it repeatedly, preheat the oven, add the duck (remember to remove the shredded ginger), it is very important to feed the duck with clove sauce and fennel sauce, then cut off the viscera and intestines first, and then cut the meat from the viscera and intestines. If there is no ideal raw material, then the ingredients should be carefully mixed in the operation to make up for the shortage of raw materials.

In winter and spring, the salted duck born in beginning of spring from heavy snow is called "salted duck", which has the best quality. The dried salted duck produced during the period from beginning of spring to Qingming is called "Spring Dry-salted Duck", and its quality is the second, and its storage time is shorter than that of salted dry-salted duck. It is produced in most parts of China. Production time is usually in winter or spring. The salted duck produced from heavy snow to early spring is called "preserved salted duck", which has the best quality; The salted duck produced from early spring to Qingming is called "spring salted duck". Quality is the second, and the preservation time is shorter than that of salted duck.

Bake at 200℃ for 20 minutes, take out, brush the duck skin with honey, bake for 15 minutes, take out, preheat the oven, add the duck (remember to remove shredded ginger), bake at 200℃ for 20 minutes, take out, brush the duck skin with honey, bake for 15 minutes, and then I say salted duck. First, choose duck meat over 1 year old, marinate with salt, ginger, a little pepper, white wine and pepper, marinate for two days, then wash and dry.