1. Ingredients: a duck with a net weight of 4.5 pounds, an appropriate amount of dark soy sauce for coloring, 250 grams of light soy sauce, 6.25% of the weight of the salted duck, an appropriate amount of beer, 150-300 grams of rock sugar, 30 grams of ginger, 5-10 grams of pepper marinade

10-15 grams of ingredients, 8 star anise, 10 grams of cinnamon, 8 bay leaves, 50-100 grams of chili pepper, 5 grams of cumin marinade, 10 grams of marinade, 8 white pods, 2 grass fruits, long pepper,

3 pieces, 3 pieces of Angelica dahurica, 3 pieces of licorice, 2 cloves, 3 grams of lemongrass, 3 grams of kaempferol. 2. How to make salted duck with soy sauce and steps 1. Use 6.25% of the weight of the duck in salt and add a little pepper and cumin to stir-fry until fragrant.

Then spread evenly on the duck and marinate for 24 hours.

2. Wash the marinated duck, drain the salt, pepper and fennel, and bake it in the oven at 180-190 degrees Celsius. Ducks of different sizes and oven roasting times are different. The main thing is to roast the duck a little dry. You can also do it without an oven.

Take the marinated duck out to dry for a day and then marinate it, but the marinating time will be longer to marinate the duck until it is cooked (wash off the salt on the duck before marinating to avoid being too salty).

3. Saute various spices and then add appropriate amount of water, rock sugar, ginger, light and dark soy sauce, etc. Boil for 20-30 minutes to fully absorb the flavor of the brine. Do not add too much water, just enough to cover the duck.

3. Add the roasted duck and beer.

Cook for 10-30 minutes depending on the tenderness of the duck meat. Turn off the heat and soak for a few hours or overnight to absorb the flavor. Then remove and air-dry. You can also bake it in the oven at around 70 degrees for a few hours before eating.

3. Note: The temperature of different ovens will also be different. When baking, try to open the oven every once in a while to check the degree of dryness!

If you don’t want to use an electric fan to dry or bake in the oven, you can also choose to refrigerate it overnight without plastic wrap. The next day it will be much drier than before!

Note that there is no plastic wrap or lid!

I often dry duck neck like this!

I haven’t tried using a whole duck yet, so I don’t know if it can be dried overnight!

But the premise is that there should be no other strange-smelling things in the refrigerator, otherwise it will cause odor and make it unclean.