2. Put the wok on the fire, add salt and pepper, stir-fry until fragrant, and then put it in a bowl. Each duck uses 75g pepper and salt to fill the duck's belly from the knife edge under the wing nest, and shake well. 25 grams of hot salt and pepper are stuffed into duck neck and tongue, then the duck is marinated in a tank (summer 1 hour, spring and autumn 1 hour for 30 minutes, winter for 2 hours), then taken out and marinated in a marinating tank (summer 1 hour, spring and autumn for 3 hours, winter for 4 hours), and then taken out and hung in a ventilated place to dry. Insert a 4-inch-long hollow reed tube into the anus of the duck, and put 2.5g scallion knot, 1g ginger slice and 0.5g star anise into the lower edge of the wing nest.
3. Put the soup pot on the fire, add 2500 grams of clean water, bring to a boil, add ginger 1 gram, scallion 2.5 grams and star anise 0.5 grams, turn to low heat, put the duck leg up, head down into the pot, cover the pot and stew for about 20 minutes, then turn to medium heat until bubbles form along the pot, uncover the pot cover, lift the duck leg and put the soup into the duck belly.