Choose healthy live ducks above 1.25 kg. After the live ducks are slaughtered and drained, they should be scalded and plucked in hot water at 60 ~ 70℃ immediately (plucked twice by hand), and the plucking time should not be too long. Remove the wings and legs of the washed duck, cut a small mouth about 6 ~ 7 cm long under the right wing, take out the esophageal crop and break the colon; Remove the internal organs. Rinse the residual blood and broken internal organs in the body with cold water, then soak them in cold water for 4 ~ 5 hours, and drain the water for plastic surgery. The method is to put the duck on the table, with the back down and the tail out, and flatten the trident with the palm of your hand to make the duck flat and rectangular. 2. Pickling: Spraying white wine on ducks, mashing other ingredients, mixing them with salt, evenly spreading them on ducks and in cavities (salt can be fried first), and then putting them into a pickling tank (cylinder), generally pickling for 40-60 hours in winter, and turning them 1-2 times. After the salted duck is raised in the pond, wipe off the dirty things one by one with a towel, and then tie the duck straight with two bamboos

3. Drying and smoking:

Hang the tied duck in a ventilated place or a dry room, dry it, and smoke it repeatedly with chaff as fuel for 40-50 minutes until the surface is golden and the abdominal cavity is dry. In some places, after the duck body and duck cavity are coated with salt and spices, they are squeezed with heavy objects such as slate or stone mill to flatten the duck body. After about 10 days, it can be hung for 2 ~ 3 months. The drier the dried salted duck, the more fragrant the meat.

Nutritional value:

Fatty acids in duck meat have a low melting point and are easy to digest. It contains more B vitamins and vitamin E than other meats, which can effectively resist beriberi, neuritis and various inflammations, and also resist aging. Duck meat is rich in nicotinic acid, which is one of the two important coenzymes in human body and has protective effect on patients with heart diseases such as myocardial infarction.

Duck meat is cold, sweet and salty, and belongs to spleen, stomach, lung and kidney meridians; It can tonify asthenia and fatigue, nourish the yin of five internal organs, clear away the heat of asthenia and fatigue, replenish blood and promote diuresis, nourish the stomach and promote fluid production, relieve cough and self-alarm, eliminate snail stagnation, clear away heat and invigorate the spleen, and be weak and edema; Suitable for people with heat and internal heat; People with low fever, weak constitution, loss of appetite, dry stool and edema eat better. At the same time, it is suitable for women with malnutrition, postpartum weakness, night sweats, nocturnal emission, less menstruation, dry throat and thirst. It is also suitable for cancer patients and those with diabetes, ascites due to cirrhosis, pulmonary tuberculosis and edema of chronic nephritis after radiotherapy and chemotherapy.

For those who don't think about diet, stomach cold pain, diarrhea, low back pain, dysmenorrhea caused by cold, obesity, arteriosclerosis and chronic enteritis caused by cold, they should eat less. People who have a cold should not eat it.