Wind duck is a traditional dish with full color and flavor, which belongs to the Fujian cuisine family.
Split the duck from the chest, add salt, peppercorns, green onions, ginger, monosodium glutamate, cooking wine, and drown for 4 days, turning it over every day and rubbing it with your hands.
The drowned duck is then propped from the stomach to the chest cavity with a bamboo stick and hung in a cool and ventilated place to air dry.
The picture shows a large number of wind ducks air-drying pictures
Place the air-dried duck in the jar, add the white wine and cover the jar
After 12 hours, steam for 40 minutes, cut into pieces and plate.