Tea-smoked duck

Rub 2000 g duck with 20 g salt and 5 g Five-spice powder.

Marinate the duck with 50 g scallions, 30 g ginger, and 100 g Shaoxing wine for 30 minutes.

In a steamer, combine 30 g camphor wood chips, 50 g tea leaves, 10 g Sichuan peppercorns, and 10 g Star Anise.