中文介紹
材料
泡椒 鴨腿 做法：
1、鴨腿去骨洗淨（注意不要把皮給弄破了），皮向外，捲成筒狀
2、用錫箔紙將鴨腿裹緊，兩頭扭成糖果紙狀（沒有錫箔紙也可用多層疊加的保鮮膜代替，兩頭一定要扭緊，否則容易散）
3、蒸鍋水開後，放入裹好的鴨腿，大火蒸15分鐘
4、另取一口鍋，加入水、泡椒水、泡椒、鹽、八角、桂皮、料酒、雞精、花椒，煮至水開後再接著煮3分鐘，隔水冷卻
5、將蒸好的鴨腿從錫箔紙中取出，整根放入冷卻的泡椒汁中，泡一夜，取出切片即可。
泡椒汁要略鹹一些，這樣泡出來的鴨腿味道才會剛剛好，如果吃的時候還打算配其他的蘸料，那可以略淡一些。
英文解說
Materials
Pickle duck leg
Practices: 1 boneless leg of the duck wash (be careful not to break out the leather), skin out, roll into a tube shape
2, the leg of the duck bind tightly with foil, twisting ends of paper into a candy-like (no aluminum foil can also be used instead of multi-layer stack of plastic wrap, two must be tightened or easy to loose)
3, the steamer after the water is boiling, add the duck leg wrapped steam over high heat for 15 minutes
4, another to take a pot, add water, water Pickle, Pickle, salt, star anise, cinnamon, cooking wine, chicken, pepper, boil water, then cook for 3 minutes before opening, drain the cooling
5, steamed duck leg removed from the foil, the entire root Pickle juice into the cooled, soak overnight, remove the slices can be.
Pickle juice, a number of slightly salty, so that bubbles out of the leg of the duck will taste just right, if the plan when it comes to eating with the other dips, it can be slightly lighter.
