1. Pour the soy sauce, yellow wine and white sugar into the pot, then add the spices and white sugar. Boil and stir until the sugar melts. Add spirit Erguotou. Turn off the fire and wait until it is completely cold.

2. Pour the cooked sauce into a big pot, and be sure to cool it completely before adding the meat sauce.

Wash the bought ducklings thoroughly, and then put them in a ventilated place to dry for a day.

4. Put the duck that has been dried for a day into the sauce, cover it with plastic wrap and keep the sauce for 3 days. Remember to turn it once a day.

5. After three days, take out the duck dipped in the sauce, hang it in the sun or in a cool and ventilated place, and spread a short board on the abdomen for easy drying. The colder the weather, the better.

6. Drying 10 days or so can eat and pull; You can put the dried duck in, wrap it in plastic wrap and refrigerate it in the refrigerator. Eat them as soon as possible. Of course, you can continue to dry, as long as the temperature is low.

Production of steamed sauced duck;

1. Clean the sauce duck, cut it into small pieces, put the onion juice on the plate, then put the sliced sauce duck on it and steam it in the pot for about 45 minutes. When steaming, put more water, raise the steaming rack, steam on high fire, or on medium fire.

2. Sauced duck is delicious, but it is a sauce product. I suggest you try it.