First, clean the chicken legs, dry the surface moisture and sprinkle with pepper and salt, as shown in the figure below.
Second, pinch the pepper and salt a few times to make them more uniform, then marinate them in the refrigerator for 3 days, stirring them a few times in the middle.
3. After waiting for 3 days, take the pickled chicken legs out of the refrigerator and hang them, as shown below.
Fourth, hang it up and wait for it to dry. It will dry up in a few days, as shown below.
5. The sun-baked salted chicken legs can be kept in the freezer for a long time, so that the salted chicken legs are ready.