1, marinade preparation: white duck 1 kg salt, appropriate amount of soy sauce and bean paste.

2. Choose materials for slaughter: choose the fat and tender ducks of that year, slaughter them from the neck, and let the blood flow out. After scalding and grooming, cut the midline of the duck's abdomen with a knife, take out all the internal organs, then wash them with clear water and drain the water.

3. Pickling method: put the duck on the chopping board, rub it all over the duck with salt, rub the mouth, thighs and thick meat more, then coat the duck with bean paste and marinate it in the tank for 2~3 days. After taking it out, scrape off the bean paste on the body surface and chest, then soak the duck in soy sauce and take it out after 6-7 days.

4. Hanging ventilation: Hang the salted duck in a cool and ventilated place to dry. The finished product has bright red color and firm and tender meat.