● Spice formula: star anise 15g, Amomum tsaoko, angelica dahurica 15g, dried tangerine peel 10g, licorice 5g, fennel 30g, cardamom 15g, pepper 30g, fragrant leaves 15g and clove15g.

● Ingredients: ginger and onion

● Seasoning: salt, chicken powder, cooking wine, monosodium glutamate and sugar.

~ production steps ~

● Step ① Treat ducks.

Slaughter the fresh ducks, clean them, wash away the excess blood, remove the duck's buttocks, then soak the ducks in clean water for 20 minutes, remove the blood, and then pick up the ducks and drain them for later use.

● Step 2 Stir-fry the pepper and salt.

Prepare edible salt, star anise, pepper, salt and spices according to the ratio of 3: 1, then boil the pot to dry, then stir the pepper, star anise and salt in the pot with low fire, stir the spices, then pour them out, prepare a blender, pour the fried salt and spices into the blender to stir the spices into powder, and then pour them out for later use.

● Step 3: Cure the ducks.

Add the salt and pepper prepared in advance to the drained duck, spread the salt and pepper evenly inside and outside the duck, then massage for 3 minutes to make it taste better, then cover it with plastic wrap and put it in the refrigerator for 3 hours.

Step 4: Boil salt water.

Wash the prepared seasoning with clear water first, and then wrap it in a net bag. Add 20kg of clear water, seasoning bag, ginger slices and green onions into the pot, and turn to low heat for 30 minutes after the fire is boiled, so as to facilitate the seasoning to taste. After 30 minutes, add salt, chicken powder, sugar and a little cooking wine to taste.

Step ⑤ Duck blanching

Take out the salted duck, then boil a pot of boiling water, put the duck in the pot three times, blanch it and take it out for later use.

Step 6: Cure the ducks.

Boil the pre-cooked brine, then marinate the duck in the brine, and soak it for 45 minutes after turning off the fire. During the soaking process, the duck should be picked up and turned over once to make it evenly heated. After marinating for 45 minutes, take it out and cool it, then cut it into pieces and put it on a plate, and then take a little brine out of the pot and pour it on the surface of the duck, and it will become a salted duck.