. Choose duck: The fatter the raw material for making salted duck, the better, and those that have not laid eggs and have not molted are better. 2. Slaughter: Fast for 18 to 20 hours before slaughter, and conduct pre-slaughter inspection. When slaughtering, the knife is usually cut from the lower jaw and neck. The knife edge is 5 cm away from the duck's mouth and about half a centimeter deep to cut off the esophagus and trachea. It is best to use 60 to 75 volts of electric current to perform electro-anesthesia first. This is not only beneficial to the hygiene of slaughtering, but also allows for sufficient bloodletting. For example, a 1.5-kilogram duck was bled for 27 seconds under electric anesthesia, yielding 32.8 grams of blood, and died within 2 minutes. However, a 1.5-kg duck was bled for 48 seconds without electric anesthesia, yielding only 27.5 grams of blood, and died after 3 minutes. The appropriate size for the stabbing incision is 1 cm. If it is too small, the blood will not be drained cleanly; if it is too large, the wound will be soaked in blood and the neck will turn red after slaughter. After killing, put it into hot water of 60-64℃. The water temperature should not be too high to prevent the epidermal fat from dissolving (the melting point of duck fat is 26-30℃). Perming should be done one by one. Perming should be done in moderation, and should not be left to soak in a hot pot. Use down and down as the appropriate measure, otherwise it will be difficult to remove hair or the skin will be damaged. When scalding, first grasp the shoulder bones of the bird, scald the tail in hot water and dip it repeatedly, then lift the legs upside down and scald the whole body and abdomen repeatedly, and finally hold the duck's bill and scald its neck, so that the big feathers can be plucked . When plucking the large hair, proceed in the following order: right wing → shoulder → left wing → back → abdomen → tail → neck. After plucking the hair, cut off the entire duck tongue, forcefully penetrate the membrane under the base of the tongue, and then hook the base of the tongue to pull it out completely. After removing the tongue, soak it in cold water to clean away blood clots and other dirt and lower the body temperature. Soaking is carried out in three times, the first time is 10 minutes, the second time is 20 minutes, and the third time is 60 minutes. The skin should be white and blemish-free after soaking. Then immerse the carcass in cold water, carefully pick off the hairs with tweezers, or use the rosin plucking method to remove the hairs. After removing the hair, cut off the two wings at the shoulders, and then cut off the two feet along the knee joints. Make a crescent-shaped mouth of 5 to 8 cm under the right wing (because the duck's esophagus is to the right, the mouth must be opened under the right wing). And then the hypopharyngeal membrane is punctured to facilitate hanging. Then break the two ribs at the opening, use your index finger to insert into the chest, pull out the heart, pull out the esophagus and throat, then poke open the two membranes around the stomach, pull out the stomach, and pull the intestines along the lower part of the stomach. out. In addition, a finger is inserted into the anus to break the rectum and pulled out, and finally a piece of duck meat is taken out from the back cavity. After the removed viscera has passed the veterinary examination, all remaining pleura, blood tendons, peritoneum, etc. in the abdominal cavity will be removed (care should be taken not to damage the inner epidermis), and the remaining intestinal head, etc. at the anus orifice will be removed. Then wash it with water, soak it in cold water for 3 to 4 hours, then hook the incision under the mouth and drain the water for about 1 hour. Finally, place the duck on its back, press the chest tightly with your hands, and flatten the front three-pronged bones of the chest to make the carcass appear in a regular rectangular shape, which not only maintains a beautiful appearance but also facilitates pickling. 3. Pickling: (1) Rub salt. Stir-fry the refined salt in a pot, add 0.125% fennel, stir-fry until the water vapor evaporates, then remove and grind finely. Weigh the duck before and after salting and use 6.25% of its weight in dry salt. Put 3/4 of the salt into the neck incision and knead it repeatedly on the workbench to ensure that the salt evenly covers all parts of the abdominal cavity. 1/4 of the salt should be rubbed outside the body, mainly on the chest muscles, calf muscles and mouth. After rubbing with salt, put them in the tank one by one. After salting for 12 hours, take them out, lift the hind wings, open the anus, and let all the salt water in the cavity flow out. This is called brine retention. Then stack them in the tank and perform the second brining process for about 8 hours. (2) Re-pickling. After the second brine, use the pre-processed old brine, fill it from the rib incision and then immerse it in the brine tank one by one. The quantity soaked should not be too large to avoid uneven pickling. After the duck is coded, cover it with a shed-shaped cover made of bamboo sticks and press it with stones so that the duck is completely immersed in the brine. The time for marinating the belly depends on the season. During the period from light snow to heavy snow in the lunar calendar, 22 hours for large ducks (live ducks over 2 kg), 18 hours for medium ducks (1.5 to 2 kg), and 16 hours for small ducks (under 1.5 kg); heavy snow From the beginning of spring to the beginning of spring, it is 18 hours for big ducks, 16 hours for medium ducks, and 14 hours for small ducks. It can also be marinated for 20 to 24 hours on average. Preparation of salt brine (1) Preparation of new brine. Add 38% refined salt to the blood water used to soak the duck after removing the internal organs, and boil to dissolve all the salt into saturated brine. Remove the floating foam and dirt, and after clarification, pour the clear liquid into the tank, add 0.02% of ginger slices, 0.01% of whole fennel, and 0.03% of whole green onions. After cooling, it is made into new brine. (2) Copy of Laolu. Since old stew contains a certain amount of extracted substances and intermediate decomposition products of protein (such as amino acids, etc.), the flavor of salted duck made from old stew is better than that of new stew. After the brine is salted again, blood will flow out, turning it into a light red color, which can easily lead to putrefaction and odor. Therefore, after every 3 to 4 times of abdominal pickling, it needs to be brine once. On the one hand, the brine is sterilized, and on the other hand, the soluble proteins are removed after heating and coagulation. Before burning the brine, use a hydrometer to measure its concentration and maintain saturation as a rule.