1. Remove the duck's hair, wash and drain.
2. Heat the pot with a little salt, here is sea salt, and stir-fry the peppercorns over a small fire.
3. Stir-fry until the aroma comes out.
4. Pour the pepper and pepper salt on the duck while it is hot, and then spread the pepper and pepper salt evenly on the whole duck to make it easier to taste.
5. Put it in a bag and put it in the refrigerator overnight.
6. The next day, remove and wash to remove the pepper and salt.
7. Add appropriate amount of water to the pot, add green onion, ginger, garlic, bay leaves, grass fruit, cumin a little, add duck...
8. Bring to a high heat, simmer for 30 minutes on low heat, and simmer for two hours... (Don’t throw away the soup, keep it cold and put it in a bag for freezing, next time you make salted duck, you can turn it into salted brine).
9. After removing the cold, chop the pieces and put them on the plate...
