1. Duck selection: The fatter the better. It is best to have ducklings that have not laid eggs or changed their hair.

2. Pickling: After slaughter, blanch with half boiled water, remove hair, remove intestine liver by laparotomy, cut off wings and feet, and marinate in salt water tank. The curing time varies from season to season. From June 1 1 to next June 1, it must be cured for 96 hours. From August to June 10, it must be cured 12 hours. After curing, take the duck out and spread it with bamboo pieces (not too wide) until the wind blows to every part of the duck. After the water is dried, it is baked repeatedly with low fire for about 3 minutes, which is the finished product.