2. Slaughtering: Bleeding should be sufficient, hair removal should be clean, and prohibited depilatory should not be used.
3. Pickling: dry-wipe the salted duck with pre-fried cold fine salt, with the salt content of each duck ranging from100g to125g, and put the salted salted salted duck in a jar for 6 to 8 hours.
4. Rinse: Take the salted dried salted duck out of the jar and drip salt water to wash away dirt, residual blood stains and salt particles.
5. Shaping (stretching board): Make the duck into a peach shape, bend its head to the right and put it in the sun for 2 to 3 hours until the water is slightly dry.
6. Wrapping wine: wrap the shaped salted duck with a layer of locally brewed rice wine with an alcohol content of ≥45%(V/V).
7. Sun exposure: expose the formed salted duck to the sun for 2 to 3 hours. Sunshine and night dew temperature: 10℃ below, sunshine and night dew time: 5 to 7 days and nights. If it rains, it can be put in a dry greenhouse (it must be ventilated around). The five to seven cervical vertebrae of salted duck are exposed, the small muscles are purple-black, the ribs are white, and the water content of the muscles is ≤35%.
8. Packaging, transportation and storage specifications: The salted dried salted duck must be hung in a ventilated and cool warehouse in a single row. The shelf life of curing from cold dew to winter solstice is not more than 4 months, and the shelf life of curing from winter solstice to early spring is not more than 6 months.