Chicken thighs clean and cut off the fat and excess skin, drained, pepper and salt first fried incense, and then the whole chicken thighs coated again, put in a basin with plastic wrap wrapped up, it is best to press the top of the weight of the excess water out of the pressure.

2

The next day will marinate out of the water poured, put raw pumpkin, soy sauce, five spice powder, cooking wine, scallions, ginger, sugar mix well in the refrigerator marinade for two days, remember to turn over a few times in the middle. Hang the marinated chicken thighs in a ventilated but not direct sunlight place to air dry. Home winter are closed tightly with a fan blowing, I hung about 7, 8 days after the kitchen paper wrapped up in plastic pockets in the refrigerator.

3

When you want to eat it, take it out, wash it (as shown in picture 3), steam it over water for 30-40 minutes on high heat, and let it cool down so you can cut it into pieces.

4

Family members do not gnaw on bones, and there is no knife to cut bones, so the task of dissecting and picking out bones is again my task. Leg bones are taken out and then cut. Boneless preserved chicken leg meat. Yummy no kidding!!! Lick your fingers!!!