Floating. Wash the duck neck, duck paws and other raw materials several times (soak in cold water for about 40 minutes in summer, change the water more than 3 times, soak out the blood inside, put it in a basket to drain out the water, soak in warm water for more than 1 hour in winter). After thawing the duck intestines, put them into a dense basket, rub them separately with salt, and rinse them with clean water.

Pickled. Add all the ingredients into salt and dark soy sauce, mix well, and marinate for more than 12 hours. The purpose of pickling is to make it taste basic, remove the fishy smell, make the meat firm and hard, and enhance the taste (the proportion of salt and dark soy sauce per kilogram of duck meat products is 8 grams each). You can also add a little ginger and green onions during the pickling process.

Roasted. The pickled products are baked. The purpose of baking is to dehydrate the raw materials and make the meat firm and dry.

Brine. Use a large pot (bucket) with a diameter of 45 cm, fill 2/3 of the water, add 1 kilogram of chili pepper, 250 grams of Sichuan peppercorns, then add 30 grams each of star anise, angelica, white cardamom, 25 grams of grass fruit, and 20 grams of betel nut. 15 grams of fragrant fruit, 28 grams of cinnamon, 20 grams each of red cardamom and galangal, 18 grams each of nutmeg and licorice, 22 grams of Amomum villosum, and 16 grams of cloves. Cover the pot and simmer over high heat for 2-3 hours to reduce the water in the pot by 1/3 (during the process of making the soup, do not frequently open the lid, otherwise the aroma will easily evaporate). Add 750 grams of salt, 500 grams of MSG, 1 kilogram each of salad oil and rock sugar (the amount can be adjusted appropriately. Some places do not like sweets and can reduce the sweetness appropriately), 400 grams of white sugar, 250 grams of chicken essence, and 50 grams of dark soy sauce. Bubble. After the soup is prepared, according to the processing time of the product, add the duck series raw materials and cook over high heat (for every 1 kilogram of duck series raw materials added, add 8 grams of white wine, 18 grams of salt, 10 grams each of MSG, chicken powder, and rock sugar) ). After cooking, turn off the heat and simmer for 3 minutes (chili peppers and Sichuan peppercorns are generally replaced every 2-3 times). The cooking time may vary depending on the texture and origin of the raw materials, and is subject to actual conditions. Remove the processed raw materials from the old soup and cool them. Put it into the cooled old soup and soak it in cold water for more than 30 minutes (add 10 grams each of Caishen oyster sauce, hoisin sauce, pork ribs sauce, and 5 grams of caramel coloring to each kilogram of old soup), then take it out.