Cured chicken takes three to four days. Pickled preserved chicken needs to be cleaned, especially the inner cavity of the chicken should be cleaned with clear water. Do not tear the fat and oil skin on the abdominal wall during cleaning, so as not to affect the quality of the preserved chicken.

Wash the chicken and soak it in clean cold water for 4 hours to remove blood from the body and make the muscles white. Then cut off the lower beak, put a rope through the nose of the chicken, hang it, drain it to dry or dry the chicken, then flatten it, smear salt and pepper on each chicken, and marinate it.

Every year in the twelfth lunar month, everyone is used to cooking some preserved meat for the Chinese New Year. Preserved chicken leg, salty and delicious, delicious but not greasy. The simplest way is to use only pepper and sea salt, and it is best to use high-alcohol liquor instead of cooking wine. Spices can be used less, and soy sauce plays a little role in coloring. In fact, in the process of production, I have no special feeling about it. But when it is steamed and the lid is lifted, the special smell of bacon will be emitted. Because of the salt curing, the chicken became very tight and produced a special flavor.