In order to meet the requirements of raw materials for processed products, wing opening or belly opening can be adopted. Subpterional incision is to cut a knife from the lower edge of the right wing near the esophageal organ, and cut the ribs inside the lower edge of the right wing, without cutting the ribs. Then put the duck's abdomen up, hold the duck with the right hand, press the lower abdomen with the left hand, and push it up with the little finger, ring finger and middle finger to get rid of the fat in the tail. Then hold the duck with the left hand, the index finger of the middle finger of the right hand extends from the incision under the wing, the index finger is inserted into the chest, and the heart is grabbed and pulled out; Then use two fingers to circle the esophagus, and at the same time cut the tendons and membranes connected around the gastrointestinal tract, and gently pull them to take out all the internal organs. Incision under the abdomen is to cut a long hole in the middle of anus, hold the duck in the left hand, put the four fingers of the right hand into the knife edge, cut the surrounding tendons and membranes, hook the front fingers into the internal organs and pull them out completely. To trim the duck's body, one is to press the duck's lower abdomen with two thumbs before opening the chest and push it down to discharge the duck's feces from the anus to avoid the feces in the rectum polluting the duck's body. Then remove the blood stasis in the mouth, throat or ear, remove the duckbill shell and duck's paw skin, and wash away the blood stains; The second is to clear the abdominal cavity dirt and wash the blood left after diarrhea.