Wash the chicken legs, cut off the fat and excess skin, and drain.

smear salt and pepper, put them in a pot and press them with heavy objects for one day (the heavy objects are put to press the water out).

pour off the water, add cooking wine, soy sauce, sugar, onion, ginger and five-spice powder, knead well, and marinate in the refrigerator for two or three days, turning over twice during the period.

hang it in a cool and ventilated place to dry, and put it away when it is 8% dry.

clean, steam for 3 minutes over water and fire, take out and cut into pieces to eat.