1. First, thaw the chicken legs, and then wash them. Choose chicken legs with beautiful colors and firm meat, and then hang them on the shelf to dry for about one to two hours until the water is completely dry.
2. Prepare a certain proportion of salt and pepper, stir-fry the salt and pepper in a pot until the salt turns golden, then take them out and put them in a cooking machine until they are crushed.
While the salt and pepper are still hot, spread them evenly on the dried chicken legs. Chicken legs must be dried without moisture, otherwise drying may fail.
4. Next, marinate the chicken legs for one day. In this process, you can turn the drumstick over. This step is to ensure that the chicken legs are marinated evenly and tasty, and then hang the chicken legs on the shelf to continue drying, about 5 days to a week.
Nutritional value of chicken;
1. Compared with pork and beef, chicken has higher protein content and lower fat content. In addition, chicken protein is rich in essential amino acids, and its content is very similar to that in egg milk, so it is the source of high-quality protein. The protein content of chicken varies with different parts, skins and skins, and the order from high to low is skinless chicken, breast meat and thigh meat. Chicken skin contains a lot of lipids, so it should never be regarded as a low-calorie food.
2. Chicken is also a good source of phosphorus, iron, copper and zinc, and is rich in vitamin B 12, vitamin B6, vitamin A, vitamin D and vitamin K, etc.