1. Thaw the duck in cold water, wash it, put it in a basin, and add 10g salt, sweet pepper, green pepper (mashed) and coriander;

2. Add cooking wine, onion (sliced) and carrot (sliced) and mix well for 30 minutes;

3. Add fresh soup to the pot, wrap the seasoning with gauze and put it into the underwater fresh soup pot, and the sugar color will be light red;

4. Then add dried pepper, pepper, delicious, 20 grams of salt and pepper to adjust the taste, and add old salt water;

5. Blow off all floating foam by big fire, and turn to small fire for 3 hours to form brine;

6. Put a clean pot on a medium fire, add cold water, soak the duck in blood, take it out and boil it in salt water;

7, foaming, turn to low heat for 20 minutes, simmer for 30 minutes, drain the juice, dip the sesame oil with a brush and brush evenly.