1, direct refrigeration, if you have a refrigerator at home, you may want to wash the raw duck chicken, drain the water, and then put into a plastic bag, and then put it inside the quick-freeze layer to cold meals. In general, the lower the temperature, the longer the refrigerated preservation time Oh.

2, salted with salt, if there is no refrigeration conditions, save the time and do not need a long time, you can take the salt directly smeared in all parts of the duck chicken place. If you are not afraid of too salty, smear a little more salt does not matter, the main thing is that you can save a little longer.

3, skillful use of vinegar, the home does not have a refrigerator to the duck and chicken ice, you can also use vinegar to touch a duck, or put the whole duck into the vinegar to roll for a while, and then soaked in vinegar gauze to duck and chicken to hold up, put on a plate, placed in a cooler place. This method is not able to keep for a long time.

4, direct air-drying, if the weather is good, you can directly wash the duck chicken, and then remove the viscera and other things, and then in the duck chicken skin as well as the inner are coated with coarse salt. When this is done, then hang the duck and chicken in the shade to dry, or where the sun can shine to wax dry.

5, can be deep-fried, the duck chicken removed viscera, wing tips, duck palms, and then wash and dry water, add cooking wine, five-spice powder smeared all over the duck chicken body, marinate for a few hours, and then into the ginger, peppercorns, etc., on the steamer for about 1 hour, and then out of the duck chicken with boiled water rinse clean the ingredients on the duck chicken body, and then dry a bit, before being put into the refining pot deep-fried.

6, frozen with ice, you can go directly to the supermarket to buy some ice back, and then find a sealed box, and then put the ice in, and then on the surface of the cotton wool, and then put the duck chicken, so that if you freeze it can be preserved for more than ten hours.