First, thaw and clean the chicken thighs you bought, and dry the surface water.

Then sprinkle pepper salt, the amount of salt according to you want to long-term preservation or short-term, as well as your taste to decide, marinated of course, than your usual frying with salt to be larger, about 3-5 times.

Pepper salt is made like this: pepper and salt about 1:10 ratio into a cold pan with a small fire slowly stir fry hot, stir fry the flavor off the fire, to be cooled to use.

Scratch and pinch a few times with your hands to make the peppercorn salt more uniform, then marinate in the refrigerator or at the same temperature as the refrigerator for 2-3 days, tossing a few times halfway through.

Take out the marinated chicken thighs and hang them up to dry for a couple of days, then they will be ready for air-drying, depending on the sunlight and temperature.

Sun good salted chicken legs received refrigerator freezer can be stored longer.