Ingredients

Main ingredients: 2 chicken legs

Accessory ingredients: 30 grams of salt

1. Main ingredients: 2 whole chicken legs , 15 grams of high-strength liquor, 40 grams of coarse salt, appropriate amount of ginger slices, 1 small section of cinnamon, 5 bay leaves, and 1 small handful of Sichuan peppercorns.

2. Wash the chicken legs and cut off the fat on them

3. Add coarse salt to the wok, add crushed cinnamon, pepper, bay leaves, and other ingredients Fry over low heat until fragrant, then turn off the heat.

4. Put the processed chicken legs into a bowl, add ginger slices and white wine and massage it with your hands for a few minutes.

5. Pour the fried coarse salt on the chicken legs, massage them for a few minutes, cover them with plastic wrap and put them in the refrigerator to marinate for 2 days. (Turn over in the middle)

6. Take out the marinated chicken legs and tie them with cotton string.

7. Hang it in a ventilated place and let it dry for seven or eight days.

8. Chicken legs that have been dried for 7 days are dark red in color and have firm meat. They can be steamed, fried or roasted.

9. Let’s start with the simplest steamed chicken legs. Wash the cured chicken legs with warm water, put them on a plate, add a few slices of ginger to remove the fishy smell, drizzle with a little cooking wine, and steam over medium heat for 20 minutes.

10. The skin of the steamed cured chicken legs is waxy yellow, and the meat is firm and fragrant. You can cut it into pieces and eat it directly.