Chicken legs and duck legs in Shaxian snacks are braised. The specific preparation methods are as follows.

1. How to make chicken legs:

1. Put the chicken legs in a pot under cold water, add a few ginger slices and 1 green onion, cook until the water boils, and then take out the chicken legs. .

2. Take the old marinade out of the refrigerator and defrost it in advance, filter it again, and then heat the old marinade over high heat until the pot boils.

3. Prepare the seasonings available at home, including bay leaves, cinnamon bark, angelica dahurica, green onions, ginger slices, garlic, peppercorns, aniseed, and dried chilies, then add an appropriate amount of water and old marinade and bring to a boil. .

4. Put the chicken legs in, cover the pot, simmer over low heat for half an hour, add salt, and continue to simmer for another half an hour.

5. The longer it is soaked in marinade, the more delicious it will be.

6. If you are not in a hurry to eat, you can soak it for a longer time, and you can heat and cool it before eating.

2. How to make duck legs:

1. Prepare the ingredients.

2. Boil the water, add an appropriate amount of cooking wine, and blanch the duck legs.

3. Heat the pot dry, add a little oil to stir-fry the duck skin, you can also use no oil, and then drain the oil.

4. Add boiling water and bring to a boil with ingredients.

5. Add duck legs to the stew.

6. Add the water in the wok again. After boiling, turn to low heat and simmer for 1 hour, then stop the heat and soak for half an hour, then stew for another half hour, then stop the heat and soak for one more time.