2. Chop off the wings and feet below the knee of the slaughtered duck.

3. Slaughter the duck from the tail thigh to the neck wishbone and break the chest.

4. Cut off the ribs on both sides from the neck with a knife, and cut off six or seven ribs.

5. Then cut the duck's chin and tongue from the duckbill.

6. Wipe the duck's head and neck evenly with 200 grams of refined salt, and then put a pinch of salt on the wings and leg bones with 50 grams of refined salt. Marinate the duck overnight.

7. The next day, soak the salted duck in cold water for about two or three hours until the salty taste of the duck is weak, and then take it out of the pot and put it in the shed.

8. When drying the dried salted duck, first spread the duck's inner cavity upwards with a fine-eye bamboo curtain, and then dry it in the sun for two hours before turning the duck's back upwards for shaping, which looks like Duck Nan'an and has a good shape.

9. When the cured duck is cold, put on a rope loop and hang it with a bamboo pole before drying.