1. Salt, Zanthoxylum, five spice powder, stir fry with low heat until the salt is yellowish and fragrant.
2. This kind of fried salt is called 'pepper salt'. Sprinkle pepper salt evenly on the duck, massage for a while, and then put it into a fresh-keeping bag and put it in the refrigerator for at least one day
3. Pour water into the pan, smash ginger, green onion, fennel grains and fragrant leaves into the pot and bring to a boil. Put in a tbsp of white vinegar and a tbsp of salt. Bring to a boil over high heat and simmer for about 20 minutes. Turn off the heat and let it cool
4. After cooling, soak the salted duck in the water for two hours (half a day is the best), and then take it out to dry. It takes about an hour or two
5. Put ginger pieces in the previous brine, beat it up, half a bowl of rice wine, put the duck in, bring it to a boil, skim off the foam, turn off the minimum fire, and simmer for 30 minutes. After cooling, the duck can be cut into pieces and served on the table