How to cook sauced duck to taste good?

1. It's better to gut the duck from behind, clean it up and chop off its feet. I told the duck killer to chop off his back, and as a result, his stomach was cut off with a knife, leaving only a little skin attached. Later, when washing, the skin was completely broken and became two and a half ducks.

2. After the duck is completely drained, sprinkle salt evenly inside and outside. The duck bought this time is relatively small, with about 30 grams of salt. If it is about 5 kg, it is recommended to use 40 grams of salt.

3. Apply soy sauce, both inside and outside. Soy sauce is mainly colored, and then smeared with Jiang Mo to remove fishy smell. Then sealed with dense bags and marinated in the refrigerator for 24 hours.

4. Prepare spices for pickling. The following pictures are from top to bottom and from left to right: The first picture shows common marinades, including pepper, star anise, cinnamon, fragrant leaves, pepper and dried tangerine peel. The second small picture is cardamom. The third picture is licorice, clove and fennel. The fourth small picture is the sandman. All small spices are packed in spice boxes.

How to make the sauce duck delicious?