There are so many delicious dishes in the supermarket. Cantonese-style bacon almost dominates the market; Sichuan hot and spicy sausages are also tolerant and occupy half of the country. Sichuan hot and spicy sausages are different from other sausages because of the addition of chili and pepper. When eating, the spicy taste is heavy, the salty taste is sweet, and the tongue feels slightly. It can promote appetite. The flavor is very good, and it is even loved by people who like spicy food.

　　 Eating sausage and there are stories to tell: It is said that Su Dongpo, a great writer of the Song Dynasty, traveled through the Sanshan Island in Suzhou and one day came to the moonlight night view of Guting, attracted by the fire in the distance. He looked closer and saw a white-haired old man squatting beside a fire, baking with a bamboo tube in his hand. He was puzzled, so he asked, "What are you doing, old man?" The old man smiled without answering, and continued to bake. After a while, the old man took out a hatchet to split the bamboo tube, and a strong barbecue scent came to the nose, and then the big writer suddenly realized... Later, a butcher named Diao used pig intestine to make it more convenient for storage. Later, after continuous improvement, it became the top grade of people''s meals.

　　Steamed hot and spicy sausage duck legs, spicy, non-spicy, just like playing mandarin duck hot pot, diners take their own needs.

　　Materials:

　　100g of spicy sausage, 200g of duck leg, 20g of dried mushrooms, and a handful of wolfberries.

　　Practice:

　　 1. Dried winter mushrooms are soaked in water, grab dry water and cut into strips.

　　 2. Spicy sausages and duck legs are cooked in cold water, boiled for a few minutes and then removed, sliced and chopped separately.

　　 3. Put the above materials into a dish, sprinkle some wolfberries and sugar, and steam and cook in water. Or add it to the freshly cooked rice noodles and bake it into cured rice.

　　Note:

　　Spicy sausages and duck legs are salty, no salt is needed.