Wash the chicken legs, control the water, add salt and pepper (because the salt and pepper bought in the supermarket are not salty enough), rub them evenly, and then put them in the refrigerator for refrigeration. Don't cover them with plastic wrap.
Take it out in a day. If there is moisture in the dish, put it in the window to dry, turn it over and put it in the refrigerator for two days.
Take out the chicken legs marinated for three days, wash the salt and pepper on the surface with water, and put them in the window to dry.
Put it on a plate, and put something waterproof on the plate, such as a small grate, because the chicken juice will flow down when steaming.
Boil in a cage, steam for 50 minutes, take out and cool.
Peel and boneless, shred the meat, and serve with wine.
Don't lose your skin and bones, the master should know how to calculate. Take a small casserole, put the bones in it, add water to the soup, take out the bones when the soup is ready, and add vegetables at will to make vegetable soup.
The air-dried chicken made is rich and delicious, glittering and translucent and oily. Can be used as an appetizer for family snacks, and can also be used to entertain relatives and friends.