Clean the rice. Then soak it in clear water for half an hour and take a piece of dried duck leg. After cleaning, soak for a while, put the vegetables you need in the pot, boil the water and cook what you want to eat. Pour a drop or two of oil to keep the vegetables green! Take out the water control for later use.

Chop the duck leg. Cut the sausage! Spare! Soak in rice Pour some cooking oil and sesame oil. Stir well! Then add water. The amount of water is 1.5 times that of rice. Then put the duck leg on it!

Then put the pot of clay pot rice on the fire and heat it. Cover it. After the fire boils, continue to cook for a while. Then simmer on low heat! Put sugar, salt, a little cooking wine, soy sauce, a little soy sauce and a little water into a bowl and mix well! Soaked juice will be fine.

After you can't see the water, put the sausage on it! Then cover and continue to simmer! When scratching, knock down the eggs, put the dishes on the table, pour the sauce on them, cover the pot and stew for a while. If you like boiled eggs, stew them less. If you like cooked egg yolk, stew more! Sprinkle a few cooked black sesame seeds out of the pot!

Method for making spicy preserved duck legs: remove the meat from the preserved duck legs, cut them into strips, put them in a bowl, and cut millet, ginger and garlic into powder. If you don't mind the shallots, you can cut the shallots, spread them on the cut duck legs, pour a circle of cooking wine, mix well, put them in an electric cooker and steam them with rice, then take them out of the pot and sprinkle with a handful of shallots and coriander.