1. First thaw the bought chicken legs and clean them, and dry the surface moisture. Then sprinkle with salt and pepper. The amount of salt depends on whether you want to keep it for a long time or a short time, and your taste. Of course, the salted salt is bigger than the salt you usually use for cooking, about 3-5 times. The production of pepper and salt is as follows: put pepper and salt in a cold pot according to the ratio of 1: 10, stir-fry slowly with medium and small fire until fragrant, turn off the fire and let it cool.

2. Squeeze a few times by hand to make the pepper and salt more uniform, then marinate in the refrigerator or at the same temperature as the refrigerator for 2-3 days, stirring a few times in the middle.

3. Take out the pickled chicken legs and hang them up.

It will dry in a few days, depending on the sun and temperature.

5. The sun-dried salted chicken legs can be kept in the freezer for a long time.

6. Salted chicken legs can be used to make salty chicken leg rice, which is delicious.

Tips 1。 It's best to have sunshine on the first day of sun exposure. If it rains for several days in a row, it is easy to deteriorate. 2. The salty dry goods dried in winter can be kept at 0-5 degrees, but they should be kept in the freezer for a long time.