"Every year in the twelfth lunar month, everyone is used to making some bacon and keeping it for the New Year. This kind of pickled chicken leg is not difficult to make, but it takes a long time to pickle and dry. My friend said that these dried chicken legs are a bit like mini "little ham", which is really interesting! "
material
condiments
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6 chicken legs
condiment
energy
1 block
Eight angles
10 several tablets
Sichuan pepper
1 small bowl
cinnamon
3 tablets
Light soy sauce
1 tablespoon
Mircia
5 tablets
sea salt
1 small bowl
Chinese hard liquor
3 tablespoons
Method for pickling chicken legs
1. Spare raw materials
2. Some drumsticks
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3. Stir-fry the salt and spices in a clean pot and heat them to cool them down from the fire.
4. Wash the chicken legs, remove the big oil, and cut several holes on the surface to facilitate the taste.
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5. Stir-fried salt and ginger slices are poured on the processed chicken legs.
6. on the surface of the chicken, rub it hard while rubbing. Pour in a small amount of soy sauce
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Pour in white wine
After 8.24 hours, turn the chicken leg over and marinate it for another day.
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9. Marinated chicken legs, with the tail tied with a rope.
10. Hanging in a ventilated place
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After three days, the surface was slightly dry.
12. About a week, almost dry.
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13. Dry the marinated chicken legs and clean them.
14. Steam in a steamer.
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15. Steamed chicken legs with a little oil at the bottom.
16. Chop it and put it on a plate (or chop it and steam it).
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