Prick some holes in the skin if you want to speed up the process. Skip this step if you plan to marinate overnight.

Next, let's make the rub mixture. In a pan, heat the salt and Sichuan peppercorns over a slow fire until aromatic. Set aside to cool down a little bit.

Transfer the duck into a plastic bag, add ginger slices, scallions, and the rub mixture from the previous step.

Firmly massage the mixture into the chicken with your hands so the ginger and scallions can effectively neutralize the raw taste of meat.

Seal the bag and refrigerate for 4 hours or overnight.

Before steaming, remove the salt and Sichuan peppercorn attached to the surface. Then steam for 20 minutes over medium heat.