The invention discloses a preparation method of duck feet with pickled chili. The method comprises the following components: 50% of duck feet, 20% of wild rod chili, 0.3% of lactic acid, 1.57% of spice, 12% of monosodium glutamate, 0.5% of calcium chloride, 0.6% of white spirit, 0.23% of water-soluble chili extract, 0.2% of duck paste, 8.44% of a seasoning; 0.15g / kg of epsilon-polylysine, 0.4g / kg of Nisin, and 0.3g / kg of natamycin. The invention aims at solving existing pickled chili duck feet quality problems caused by poor taste and short shelf life. Through the improvement upon the formula, the pickled chili duck feet are tasty, appetizing, fragrant, and crispy. With a biological preservative and with an ultrahigh-pressure sterilization technology, natural flavor and nutritive values of pickled chili duck feet can be sufficiently maintained. Finally, convenient, nutritional, and safe product with short production period can be obtained. The product is important for healthy body and for the fast-pace modern life.