1. Selection of raw duck: The raw duck used for salted duck should be healthy and disease-free.

2. When ducks are slaughtered, they should be fattened for a short period of time before slaughtering; food should be stopped the day before slaughtering, water should be supplied continuously, and the fasting time should be 12 to 24 hours. Slaughtering is divided into neck slaughter and oral slaughter. After slaughtering, the hair should be scalded within 5 minutes and then shaved.

3. Arrange and put the duck on the table. After placing it, press the keel of the duck with your left and right palms to make the duck body rectangular.

4. Pickling. The pickling process is divided into three processes: rubbing salt, picking brine, and re-brine. The salt used for pickling duck is usually table salt, which is fried, dried and ground into fine pieces, and star anise and fennel are added. After the salted duck is soaked in the brine, the anus shrinks and the brine is difficult to flow out. The brine is removed by hand, which is called "picking the brine". After picking out the brine, you need to re-brine it. At this time, you need to prepare a new brine, put the duck tails upward one by one into the brine, and pressurize the duck body so that the whole duck body is immersed in the brine. After 24 hours, remove the brine from the vat, hang it with a hook until the brine drips away, then stack it layer by layer in a clean empty vat, take it out and reshape it after 24 hours.

5. Take it out of the tank. After taking it out of the tank, you still need to dig out the brine, and then hang it on the rack to drip out the brine.

6. To stack the ducks, first flatten the duck, arrange its limbs, and then place it into the cylinder. Stack the ducks one by one with the head toward the center of the cylinder. This is called stacking the ducks. Take out the stacked duck, wash it with raw material brine and hang it to dry. After the water on the body surface is dry, shape the duck into a pipa shape and air-dry it to become the finished product.

7. Arrange the ducks. To remove the ducks, clean them and hang them in a well-ventilated place to dry. Repeat the operation multiple times.

8. Hang the ducks in the warehouse. After hanging for 2 weeks (the time will be extended in case of rainy days), the finished salted duck is ready.