Wash the duck and remove the viscera, rub salt all over the duck body, put the marinade, marinate for 2 days, into the pressure cooker steamed under water for 40 minutes, dry the duck skin of the water. Fry the duck in a frying pan at 7 degrees Celsius until the skin is lightly browned, then wipe the skin with a little soy sauce and cooking wine and deep-fry until the skin is goldenThe ducks can be divided into three main groups: drilling ducks, diving ducks and perching ducks. The mallard is a typical duck, and is the ancestor of most domestic ducks. Perching ducks such as the Moscow duck have long claws and are the most arboreal ducks.