1. We have prepared five chicken legs, five milliliters of cooking wine, four slices of ginger, about forty or fifty slices of pepper, a proper amount of salt, and a little pepper according to personal taste.
2. Marinate the chicken leg, be sure to wash it, then cut a small mouth with a knife and put it into the basin, add pepper, salt and cooking wine, rub it slowly for a while by hand to make the taste thorough, and then put the basin on the table for about half an hour to make the taste thorough. The longer the curing time, the better. If you are in a hurry, you can marinate for half an hour or an hour.
3. Tie the thin end of the chicken leg with a rope and put it in a cool and ventilated place. Because it is pickled, it is not easy to rot. Air-dried for about a day, the surface layer has hardened, and the meat inside is more difficult to rot. Just hang it for about three or four days. Well-differentiated muscle epidermis will have many folds, and lean meat will be significantly reduced.
4. Wash the air-dried chicken legs, because it has been hung for several days, and it is inevitable that there will be a lot of dust. When the pot is cooked again, put in the cold chicken legs, add a little ginger and chopped green onion, turn the water to low heat and simmer for more than 20 minutes, then you can take it out of the pot, and then eat it directly or tear it up and put it on a plate.
You can mix some sauce when you eat it. In fact, the simplest sauce is to put a little salt in sesame oil and stir it with a little sesame oil. This dipping method is the simplest, and the cooked air-dried chicken legs are delicious to dip in.