Zhejiang Sauce Duck

Overview

How to cook Zhejiang Sauce Duck at home

Wash half the duck.
Saute salt and pepper until fragrant.
After the peppercorns and salt have cooled, spread evenly over the duck body.
Hang it outside to dry in the sun for a day in winter (for fear of birds eating it, my husband used his brain and hung it in a place where birds can't stay).
The bird is wondering how it can eat the duck.
After drying the duck for a day, soak it in the marinade overnight. Dry for another three days, then steam and eat.
Steamed 1/4, it has the taste of Nanjing salted duck.