一、原料配方:鸭10只,食盐0．5-1千克,盐卤水适量。二、制作方法: 1．选料:选择肉质嫩、油脂少的鸭。因油脂过多的鸭子,夏天晒干易滴油而使风味下降。2．宰杀:鸭宰杀、煺毛后,用刀自胸骨到肛门处切开。扒开胸旁两块胸肌,露出胸骨。将胸骨割去,并除去食管、气管和内脏。把鸭子投入清水中浸泡1小时,捞起沥干。 First, raw material formula: 10 ducks, salt 0.5-1 kg, salt brine amount. Second, the production method: 1. Choice of ingredients: Select ducks with tender meat and less fat. Ducks that are overgrown with fats and oils tend to have a tendency to drop in flavor due to drying in the summer. 2. Slaughter: After the ducks slaughtered and sloughed, cut them from the sternum to the anus with a knife. Open the breasts of your chest and expose your sternum. Cut the sternum and remove the esophagus, trachea and internal organs. Put the duck into clean water and soak for 1 hour. Drain and drain.