It takes three to four days to marinate the cured chicken. The marinated chicken needs to be cleaned, especially the inner cavity of the chicken with clean water. Do not tear the fat and oily skin of the abdominal wall when cleaning, so as not to affect the quality of the marinated 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, thread a string through the chicken's nostrils and hang it, drain and dry or dry the chicken, then flatten it, apply salt and pepper on each chicken, and marinate.

Every year during the twelfth lunar month, everyone is used to making some cured meats to enjoy during the Chinese New Year. The cured chicken legs are salty and delicious, delicious and not greasy. The simplest method is to use only Sichuan peppercorns and sea salt. It is best to use higher alcohol content, and do not use cooking wine instead. You don’t need to use so much spices, the light soy sauce can play a little coloring role. In fact, during the production process, I didn’t feel anything special about it. But when it is steamed and the lid of the pot is opened, the special aroma of cured meat comes out. Because of the salt marinating, the chicken becomes very firm and has a special aroma.