Many people are particularly fond of eating duck legs, about the duck legs of the eating method is also a variety of, and people can according to personal preferences to make the duck legs of the sauce, made out of the pressed legs is also very delicious, such as preserved duck legs. The main ingredient of preserved duck legs is duck legs, but because the ingredients are different so the flavor of the production has some differences, but there are still many people who like to eat spicy duck legs, so spicy duck legs home practice is how?

1. Waxed duck legs

Duck legs washed and drained. Pickle salt, peppercorns with a small fire, fried flavor, pour on the duck legs while hot, rubbed into the sugar, white wine and then rubbed. Duck legs yard neatly, it is best to put something heavy on top of the pressure, turning once a day, 3-4 days later, with cotton thread to tie up the duck legs, hanging in a cool ventilated place, drying can be collected; after that, sliced, open to eat.

2. Steam preserved duck

Preserved duck chopped pieces of tea oil over the incense, so that the skin tightened, fried and fished out; the remaining oil under the garlic, edamame, chili powder stirring incense over a small fire, add a little water into a sauce poured to the preserved duck; preserved duck into the high-pressure cooker in the water over high heat on the gas steam for half an hour out of the pot sprinkled with a little chicken essence can be mixed well. The preserved duck itself has salt, no need to add, chili powder according to personal taste, steamed when you must add a little water, evaporation is delicious.

3. Waxed duck legs boiled radish

Waxed duck legs washed and chopped small pieces of white radish peeled and cut into small pieces, ginger cut thin slices of 2 pieces. Cold water in the pot, put the preserved duck leg meat boiled until the water boils, fish up and drain the water. Add the preserved duck legs, white radish, ginger and water, cover and cook on high heat and then turn to low heat, cook until the soup turns white, half the amount of water left can be under the seasoning, add cilantro can be slightly cooked.

4. preserved duck and winter melon soup

preserved duck blanched in boiling water, washed and cut into small pieces. Winter melon cut into pieces, ginger slices, small onion knot, cold water in the casserole, put the preserved duck meat, small onion knot, ginger, cover and cook on high heat and then turn to low heat for about an hour, put the winter melon pieces, continue to cook for 30 minutes, cook until the soup color turns white, turn off the fire and then add the green onion can be.