In many places in the north, the people have the habit of pickling "salted goods" after the snowy season, pork, chicken, duck, fish and so on can be used to pickle and eat, not only to facilitate the preservation, but also to enrich the taste, after the marinated meat can withstand the cooking of a richer, but also eat quite delicious, this time to share! To you is the practice of preserved chicken thighs, chicken thighs with a variety of seasonings and spices marinated in a marinade, and then dry a drying, with the right methods and techniques, chicken thighs become savory flavor, and chewy, to do the preserved chicken thighs of this method is my family with more than a decade of old recipes, practical but also simple, the following I will share the method in detail.

Spare ingredients: 10 pounds of chicken thighs, 500 grams of soy sauce, 1000 grams of soy sauce, 250 grams of cooking wine, 700 grams of sugar, star anise, peppercorns, sesame seeds, cinnamon, cloves, and other appropriate amount;

Production process: The first step is to prepare the chicken thighs out of the desired The first step is to prepare the required amount of chicken thighs, wash them carefully and dry the surface of the water, in the chicken thighs water control time, the seasoning weighed ready, a variety of spices are also prepared in place;

The second step, sugar, soy sauce, soy sauce, cooking wine and all the spices together in the pot, placed on the fire, heating while stirring until the sugar is completely melted can be turned off the fire, and will be cooled down for use;

The third step, dry water control chicken thighs into the boiled sauce soaked, marinated for 5 days, the process needs to be turned up and down from time to time, to ensure that each chicken thighs can be wrapped on the sauce;

The fourth step, to ensure that the chicken thighs can be uniformly flavored, you can marinate the chicken thighs out of the control of water, tied with cotton thread, hanging in a cool place to dry, a week's time you can see the surface of the chicken legs! hair dry;

The fifth step, continue to dry, I used a small half a month's time, will be drying the chicken legs to retrieve, put the refrigerator to save, you can according to the individual preferred degree of dryness and hardness of the air drying time.

Summary: Every year, I always do a good job of the preserved meat, I will always eat with vegetables steamed, without too much seasoning, simple steam a pot, salty flavor, and appetizing meal, do preserved meat method is not difficult, and without tools, relying on the power of nature, will be able to make the chicken particularly delicious, every year, my family will be doing a variety of preserved meat at this time, and I will also do a variety of preserved meat, and I will do a variety of preserved meat. Sometimes pork is too expensive, will choose to use chicken, duck, etc. to replace, winter is not eat bacon is really a pity, especially in the New Year's time, the feast dishes must be bologna, in order to show respect for this winter, do wax chicken legs used spices, but the practice is simple, this recipe I used for more than ten years, especially practical.

1, chicken legs after cleaning, remember to be sure to control the dry water, or use kitchen paper towels to dry the water, must not be left raw water to marinate, or chicken legs are very easy to be bad, this point we need to pay attention to;

2, waxed chicken thighs can not be directly drying, to teach you the right way, beforehand, chicken thighs into the material juice soak marinade, generally about 5 days of the time, so that the chicken leg can be fully absorbed into the sauce, and even some, so that the chicken legs eat more delicious, because the old soy sauce and soy sauce are salty, so do not have to add salt;

3, air-dried chicken thighs, remember to put in a cool and ventilated place, is not recommended to use the sun, generally about 10 days of time can be, do not like too dry can reduce the drying time.