Material preparation: 3 drumsticks 1000g, 600g of salt, 2g of star anise, 2g of pepper, a few slices of fragrant leaves, etc.

1, tear off the fat in the chicken leg, rinse it, then soak it in clear water for two or three hours, soak it in bleeding water, and change the water several times as appropriate. This brine chicken is not blanched, so it should be soaked in advance to fully remove blood and fishy smell. Take out the chicken legs and gently squeeze the water for later use. When the water is squeezed out, the salt flavor can be fully absorbed when it is pickled later.

2. Weigh 600g of salt and pour it into an oil-free and water-free pot. Add 2g of star anise, 2g of pepper and a few fragrant leaves. Turn on the small fire and stir-fry constantly, stir-fry the fragrance of spices slowly, and gradually turn the salt into yellow. Turn off the heat when you can easily crush the pepper and star anise with your hands.

3. Beat the fried salt and pepper into powder with a cooking machine. The spices can penetrate into the chicken better after being pulverized.

4. Let it dry a little, and start pickling chicken legs when the salt is warm and not hot. Grab the salt and pepper with your hands and rub them on the chicken legs repeatedly, so that the chicken legs can be fully flavored. Pay attention to both sides and every place, and put more salt in the place with thick meat and massage repeatedly to ensure the taste.

5. After a full massage for one or two minutes, marinate the chicken legs in the refrigerator or a cool place for 6 hours.

6. After the chicken legs are marinated, slightly rinse the spice residue on the surface, put it into the pot, add water to the chicken legs, pour in a proper amount of cooking wine, boil over high fire, clean the floating foam, then add the onion knots and ginger slices, add a large spoon of salt, turn to low heat, keep the pot slightly open, cover the lid and cook for 20 minutes, then turn off the fire and stew for 2 hours.

7. If you don't eat it in a hurry, put it in the refrigerator after the pot is cool 12 hours or more, the chicken legs will be more tasty, and the taste will become more compact and the flavor will be more sufficient.