Equipment and tools: a big stove, a cauldron, a cold water basin, a water spoon and a small round stick.

Method: (1) Put the pot on fire, add clean water (80% full), and let the water boil to 55 ~ 60℃ (there is no thermometer, you can test the water temperature by hand. The method is: soak your hands in a cold water basin first, then put them in the pot for quick stirring. If you can stir them for 3 ~ 4 times continuously, your hands will be too hot to stir again, and then you can scald the ducks in the pot. (2) When ironing, first hold the duck's paw with your left hand, immerse the duck's head in the pot and shake it with your hands. Then put the duck into the pot, and move it back and forth along the duck with a small wooden stick to make the duck feathers permeate evenly. The duck is scalded in water for about 3 minutes (try to pluck the feathers by hand while scalding). When the duck feathers are easily plucked, it means that the duck feathers are scalded, and the duck should be taken out immediately.

Note: when ironing, the action should be fast, the water temperature should be moderate, and the ironing time should be appropriate.

Step 3: hair

Equipment and tools: a wooden chopping board and a cold water basin.

Method: (1) Put the scalded duck breast face up on the chopping board, press the duck body with your left hand, pour some cold water on the duck breast with your right hand, and then brush the duck breast down with your right hand (lightly). (2) Turn the duck over, put it on the feather under the duck, and then hold the duck down with your left hand. Use your right hand to brush the hair off the duck's back and tail tip. Then, remove the hair from the duck neck and head.

Note: the operation should be quick and light, the duck feathers should be clean, and the duck skin should not be broken or damaged.

Step 4 choose hair

Equipment and tools: a wooden basin (or iron basin) and a pair of duck tweezers (duck tweezers are a special tool for plucking duck feathers).

Methods: (1) wool selection should be carried out in a basin (cold water is used in spring, summer and autumn, and warm water can be used in winter). When choosing hair, hold the duck body with your left hand and duck tweezers with your right hand to clean the remaining hair and fetal skin of the duck body. (2) When choosing wool, pay special attention not to damage the duck body, and don't repeatedly touch a certain part of the duck body with your fingers, otherwise the duck body will cause oil spill and affect the quality.

Note: the action of selecting wool should be fast and steady, the residual wool should be selected cleanly, and the duck skin should not be spilled or damaged.

5. eviscerate (out of the cavity)

Equipment and tools: an air compressor, a spatula, a cold water basin and a duck support.

Method: (1) Place the duck breast upward and the duck head outward. Hold the duck's paw with your left hand, lift it up slightly to tighten the duck's leg, and chop the duck's paw from the joint with your right hand with a knife. Then, turn the duck over, make the duck head face inward, break the duck bill and pull out the duck tongue. (2) Turn up the duck skin at the knife edge of the duck neck, pull the esophagus and trachea with your left hand, and gently poke the thumb of your right hand along the esophagus and trachea under the duck neck to the top of the duck's bladder. Then pull off the trachea and take it out. (3) Hold the duck's head with the left hand, poke the air nozzle of the air compressor into the knife edge of the duck's neck with the right hand, and start to inflate (the air is inflated into the fat layer outside the skin and meat). When the gas is filled to 890% full, pull out the gas nozzle and hold the root of the duck neck with your left hand to prevent gas from escaping. (4) Stick the index finger of the right hand into the anus for 3 ~ 4cm, bend the index finger upwards, hook the tail end of the large intestine, and break the joint between the large intestine and the anus. Then, move the right duck arm forward, stick it with your left hand, hold a knife with your right hand, and cut a 3 ~ 5 cm knife under its right arm. (5) Put the thumb and forefinger of the right hand into the knife under the duck's arm. Pull out the head of esophagus and trachea. Then wrap the pulled esophagus around the index finger of the left hand and tighten it. At the same time, the thumb and forefinger of the right hand extend into the duck cavity, hook off the soft tissue connected with the internal organs from top to bottom, then hook the duck gizzard, and pull out the internal organs with both hands. The right index finger and middle finger extend into the duck cavity again. On both sides of the spine. Take out the lung lobe. (6) With the index finger and middle finger of the right hand, poke the duck brace into the duck cavity from the knife edge, place the lower end of the duck brace on the spine, tilt it forward slightly in an upright position, and then pull it back after it is stabilized, so as to clamp it into the sternum and the trigeminal bone to support the duck.

Attention: the evisceration should be quick, the knife edge should be small, the duck body should be free of blood stains, the duck body should be full of inflation, the skin surface should not be broken, the internal organs should be cleaned, and everything (duck liver, duck intestines, duck gizzard, etc.) should be intact.