首先，挑选一只6-6.2斤的鸭子，将鸭子充气后去掌膀，净膛打钩，将开水

First, pick a 6-6.2 pounds of duck after duck inflatable bladder to the palm, eviscerated tick, the water poured from the duck neck uniform system, and then color. The billet is then made into a good duck barn, a blower blowing air for 6-8 hours, then placed in cold storage row sour, and then placed in room air for 4-6 hours. Finally duck oven preheated 220 ℃, bake for 45 minutes.

First, pick a 6-6.2 catty duck, inflate the duck to palm, net hook, water from the duck neck evenly poured, and then color. Then put the made duck billet into the drying room, with a blower hair dryer to dry for 6-8 hours, then put in the freezer to drain the acid, and then put into the drying room for 4-6 hours. Finally, preheat the duck oven to 220 degrees C and bake for 45 minutes.

First, select a duck of 6-6.2 kg, inflate the duck, then go to the palm and arm, clean the bore and hook, pour boiling water evenly from the duck neck, and then color it. Then put the prepared duck into the air drying room, blow it with a blower for 6-8 hours, then put it into the freezing warehouse to drain the acid, and then put it into the air drying room for 4-6 hours. Finally, preheat the duck oven at 220 ℃ and bake for 45 minutes.<br>