Duck products have special ingredients and strong fishy smell, and the operation method is different from other poultry products. The operation process before marinating duck goods includes repeated cleaning with clear water, soaking and pickling with salt water after cleaning, and then blanching. The specific steps are as follows:

(1) First, wash the water repeatedly;

(2) Then soaking in salt water to further remove the fishy smell in the duck meat. Every 20 Jin of clean water, add about 8 Liang of salt, and put the duck goods in it for more than 2 hours;

(3) After the above steps are completed, blanch the duck, and then put the duck into the pot for pickling.