1. The process of pickling cured duck:

10 duck legs, 10g of sugar, 55g of pickle salt, 10g of white wine, and 12g of Sichuan peppercorns.

Wash the duck legs and drain them. Stir-fry the kimchi with salt and pepper over low heat until fragrant. Pour over the duck legs while still hot. Add sugar and white wine and knead together. Place the duck legs in a stack, put heavy objects on them for 3-4 days, and turn them once a day. Tie the duck legs with cotton thread and hang them in a cool and ventilated place. After drying, they can be sliced ??and steamed to eat.

2. The nutritional value and efficacy of cured duck: it can effectively nourish yin and blood, benefit the stomach and promote fluid production, clear away heat and strengthen the spleen. The fat content is more suitable for human body absorption. The fatty acids inside are unsaturated fatty acids and are delicious. Increase appetite.