Main ingredients: 3 large chicken wings, if you are sure, you can do more at a time and then freeze

Seasoning: coarse salt in a small bowl of two tablespoons of fresh pepper

Methods: 1, chicken wings peeled off the skin, picking off the big oil. It's best not to wash them, as they're easily damaged by raw water

2, fry salt and pepper in a clean iron pan, remove from heat and let cool

3, rub the pepper salt vigorously on the surface of the chicken, rubbing hard as you do so; the amount of salt should be enough to wipe the surface of the chicken again

not up but down; (quite a bit of salt is needed)

4, processed chicken wings into a large container and put it in the bottom of the refrigerator

5, and then put it in the bottom of the refrigerator

6, and then put it into the bottom of the refrigerator

7, and then put it in the bottom of the refrigerator

8. The bottom of the refrigerator

5, 24 hours later, turn the chicken legs; marinate again; turn it every day

6, three days later, followed by drying. When the sun goes down and the weather turns cooler, put the chicken wings

overhead to the window to blow the wind; overnight, and then the next morning to the refrigerator

7, dry for three or four days until the chicken begins to tighten and reddish color, it's done!

8, wash out a leg, or steamed or boiled or diced meat after cooking, are "delicious"!