A
Input preparation
Chicken thighs a few, salt moderate, pepper 1.
Method Steps
1, wash the chicken thighs, dry for two hours, drain the water;
2, pepper and salt into the pan frying discoloration into the cooker after breaking;
3, and then the salt and pepper crushed into a hot smear in the chicken thighs, marinated for 1 day;
4, and finally hang the chicken thighs, hanging up, drying for about 1 week can be.
Two
Ingredients to prepare
Chicken thighs 1, peppercorns moderate, soy sauce, old soy sauce moderate, white wine, salt.
Methods
1, the chicken thighs clean, and then cut on the knife;
2, chicken thighs dry and wipe on the salt, peppercorns, white wine, wipe;
3, and then pour into the old soya sauce, soy sauce, wipe evenly covered with plastic wrap and refrigerated for 1 day;
4, out of the steamer pot into the cover, cover, half an hour of steam on a medium heat out of the pot can be.
Three
Ingredients prepared
Chicken thighs 1000 grams, 40 grams of white wine, 100 grams of salt, soy sauce moderate, a little pepper.
Method Steps
1, will be cleaned with water chicken thighs, with a toothpick and other items rolled out a number of small holes;
2, and then in the chicken thighs on a few cuts, see the bone can be and add about 100 grams of salt, coated uniformly;
3, and then poured into the soy sauce and peppercorns smeared well to taste, and then poured into the white wine 40 grams or so smeared well and then refrigerated 24 hours;
4, and then placed in a cool ventilated out, drying 3 to 5 days;
5, and finally wash the chicken thighs, put into a pot of boiling water steamed for about 40 minutes can be eaten.
The practice of preserved chicken thighs tips
1, chicken thighs selection of chicken side legs, so that is large enough, easy to cut the knife mouth, flavor, marinade;
2, salt must be put enough, about to use the chicken thighs of one tenth of the weight, too little will be tasteless;
3, drying, to cool and ventilated place, the meat becomes tighter, reddish basically on it.
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