Main ingredient duck 1250g.

Auxiliary material rice 100g tea 25g.

Seasoning salt 50g monosodium glutamate 5g lard (suet) 25g broth 100g water.

The practice of smoking ducks

1. Use 25g of refined salt in the abdominal cavity of the duck, cook it in a white water pot, and sprinkle about15g of refined salt evenly on the duck while it is hot.

2. Put the duck on the barbed wire board, cover it, and seal the gap on the cover with a wet cloth.

3. Put the fire in the middle of the pot, let the rice and tea in the pot slowly burn into smoke, and smoke out the whole duck. This step is the key step, and how to judge the color of the smoke is just right. The observation method is: when the smoke from the gap in the lid changes from white to yellow, you can lift the lid from the pot and put it in the cauldron.

4. Use hot duck soup about100g, add refined salt10g and monosodium glutamate 5g, mix well, pour into duck belly and soak for about 2 hours.

5. Pour the soup into the duck's stomach, cut it into pieces and put it on a plate, and then serve a plate of garlic vinegar.