1, choose 3.5 pounds of Cherry Valley duck, the duck embryo abdominal cavity of the impurities pulled out clean, into the water soaked overnight, standby.
2, add 1500 grams of salt in the pot, stir fry salt without water, slightly yellowed into the pepper 150 grams, stir fry pepper flavor off the fire, the pepper salt sheng out, standby.
3, soaked duck embryo control dry water, each duck embryo with 150 grams of pepper salt to marinate. First of all, the duck abdominal cavity into a handful of pepper salt, uniformly the abdominal cavity of the internal coating again, and then the duck embryo surface also with pepper salt dead-end coating again, the meat thick place to rub a little more. After doing this step, leave to marinate for 48 hours and set aside.
4, the marinated duck embryo, rinse one side, into the basin, add the appropriate amount of water submerged, soak for 2-3 hours, fishing, water control, and then each duck embryo abdominal cavity stuffed with two star anise, two slices of ginger, and finally stuffed with two small scallions, standby.
5, the spices: 20 grams of star anise, 20 grams of Angelica dahurica, 10 grams of cardamom, 10 grams of cumin, 4 grams of allspice into the basin, add the right amount of water, clean the dust once again, put into the spice bag, standby.
6, brine pot add 50 pounds of water, put the spice bag and salt 500 grams, 500 grams of small onions, 250 grams of ginger, and then put 250 grams of cooking wine, fresh flavor 20 grams of treasure, and then put the duck embryo into the pot, to be duck embryo abdominal cavity into the hot brine, and then one by one, duck embryo fishing up, control of brine in the abdominal cavity, and then put into the pot, so that the purpose of doing so The purpose of this is to make the duck embryo inside and outside the heat evenly. After doing the above steps, press a grate to prevent floating, change to micro-fire, always keep not boiling, but every few seconds there will be bubbles coming out of the fire brining 50 minutes after the pot.