Wash the duck, rinse for ten minutes to remove blood stains. Claws, wings, guts, head and neck are left separately. (You can leave the neck and head alone.) The head should be washed and scrubbed repeatedly with lye until there is no slime.

Salt, pepper, five-spice powder, stir-fry over low heat until the salt is light yellow. And fragrant. Sprinkle the duck and parts evenly with the peppercorn salt and massage for a while.

Put into a plastic bag. Refrigerate for more than three hours. Knot the onion, minced ginger, daikon, sesame leaves in a pot to boil. Put a tablespoon of white vinegar and a tablespoon of salt. Soak the duck marinated in cold brine for two hours. Strain out and hang to dry. About an hour or so. Just take the marinated duck out to cool and cut into pieces.