1. Pickled duck leg
Wash duck legs and drain. Stir-fry pickles, salt and pepper with low fire, stir-fry, pour them on duck legs while they are hot, and knead them with sugar and white wine. Duck legs should be packed neatly. It is best to put heavy objects on it and turn them once a day. After 3-4 days, tie the duck leg with cotton thread, hang it in a cool and ventilated place, dry it and collect it. Then slice it and eat it.
2. steamed salted duck
Cut the dried duck into pieces, stir-fry with tea oil until the skin is tight, and take it out after frying; Stir-fry minced garlic, lobster sauce and Chili powder in the remaining oil, add a little water to make juice, and pour it on the salted duck; Steam the salted duck in a pressure cooker for half an hour, sprinkle with a little chicken essence and mix well. The salted duck itself has salt, so it doesn't need to be added. Chili powder should be adjusted according to personal taste. When steaming, you must add a little water to taste good.
3. Dried duck leg with radish
Wash the dried duck leg and cut it into small pieces, peel the white radish and cut it into small pieces, and cut the ginger into 2 pieces. Cold water in the pot, add dried duck leg meat and cook until the water boils. Remove and drain. Put the dried duck leg, white radish, ginger slices and water into the pot, cover with high fire, bring to a boil, turn to low heat, and cook until the soup turns white. When the water is half full, add seasoning and add coriander to cook slightly.
4. Cured duck and winter melon soup
Blanch the cured duck with boiling water in advance, wash it and cut it into small pieces. Cut the wax gourd into pieces, slice the ginger, tie the shallots tightly, put cold water in the casserole, add duck meat, shallots and ginger slices, cover the fire, cook for about an hour on low heat, add the wax gourd pieces, continue cooking for 30 minutes, cook until the soup turns white, and add chopped green onion after turning off the fire.