First, 8 clean clean ducks, each weighing about 4 pounds.
Second, 20 kg of salt and brine spice ratio: 4000 grams of refined salt, 900 grams of monosodium glutamate, 270 grams of star anise, 230 grams of Da Hong Pao peppercorns, 200 grams of white zhi, 170 grams of white cardamom, 90 grams of cinnamon, 90 grams of cumin, 70 grams of fragrant sand, 60 grams of fragrant fruit, 20 grams of fragrant leaves, 20 grams of grass fruits, 10 grams of gansong, 8 grams of lemongrass.
Third, add 20 pounds of pure water to the stainless steel bucket, add salt, monosodium glutamate, stir and open (some of them cannot be opened is normal), and then add all the Chinese medicine spices to stir and soak evenly for a few hours.
Fourth, soak the net duck in a salt brine for 6 hours (subject to submerged ducks. 4 hours in summer, 6 hours in winter) take out.
Fifth, add water to the pot and bring to a boil, blanch the flooded ducks one by one for 3 minutes, fish out and rinse them with tap water, and each duck is stuffed with two star anise, an onion, and a few slices of ginger to prepare for brine.
Sixth, add water to the bucket and boil, put in the prepared duck, turn on high heat to the minimum heat and cook for 40 minutes, turn off the heat and simmer for 20 minutes, fish out the natural drying and refrigerate for 1 hour and then take out and eat. (If the duck is less than 3 pounds, the cooking time is about 25 to 30 minutes, turn off the heat and simmer for about 15 minutes)
Seven, take out the natural drying and refrigerate for 1 hour after the duck is chopped into strips and neatly loaded into the plate to serve.
(Salt brine maintenance: after each batch of ducks, fish out the spices, then boil the salt brine to dry, add pure water to make up for 20 pounds and stir well, and then add spices.) About two months with an appropriate amount of salt, flavor and spices)