Ingredients: two fresh chicken legs, a pinch of dried pepper, a half-wooden spoon of salt, 20g of cooking wine and a handful of peas with shells.

Method for pickling chicken legs

1. First, wash and dry two chicken legs, put them in a large plate, sprinkle with pepper and salt, put on rubber gloves, sprinkle with cooking wine and knead them repeatedly, so that all the salt and cooking wine can penetrate into the chicken legs, then put the two chicken legs together and marinate them in the plate for 24 hours. Tie a thread to the pickled chicken leg and hang it in a ventilated place to dry. The degree of air drying depends on your own needs.

2. Remove the dried chicken legs and prepare a handful of fresh peas with shells. Take one of the two chicken legs, cut it into squares with a knife, peel the peas and put them on a plate.

3. Put a proper amount of water in a small pot, then put the washed peas in the pot and blanch for 3 minutes to calculate the boiling time of the water.

4. Put the blanched peas in a container, then spread the cut chicken legs on the peas and steam them in a steamer 15 minutes. After the water at the bottom of the steamer boils, start timing.

5. Take out the steamed chicken legs and pour them into the plate.

6. Pick out 4- 15 pieces of cooked chicken legs with similar size with chopsticks, put them on another plate, and then use the leftovers of fruits and vegetables in the kitchen to make a dish shape, that is, join the pre-holiday celebration.