in the hot water scalding method, the most suitable water temperature should be scalded to the water surface, so that it just surfaced and turned into small bubbles. Before cooking, scalding ducks at this water temperature is more suitable for plucking duck feathers.

1. drinking wine. This method is also possible. Give the duck some highly alcoholic wine before killing it. After a duck drinks a high degree of alcohol, the function of alcohol makes the blood in the duck circulate quickly, which can make the pores of the duck open and relax. After the pores are opened, duck feathers can be easily pulled out.

2. Method of adding salt and vinegar: After the ducks are slaughtered, add a proper amount of salt in cold water, wet all the duck feathers, soak them in water, prepare a larger basin, then add water with the temperature not exceeding 8 degrees, add salt and aged vinegar, and stir well. Soak the wet duck thoroughly with hot water and warm water as much as possible, and turn the duck upside down and soak it thoroughly. Then take out the leg hair, which is very convenient. It usually takes fifteen minutes to half an hour to complete.