Materials: two fresh chicken thighs, a pinch of dried peppercorns, half a wooden spoon of salt, 20 grams of cooking wine, a handful of shelled peas.

Waxed chicken thighs practice

1, the first two chicken thighs washed and dried after the water set into a large plate, sprinkled with peppercorns sprinkled with salt, wearing rubber gloves, and then sprinkled with wine on the thighs after repeated rubbing, so that all the salt and wine seeped into the thighs of the meat, and then two chicken thighs together, put the plate in a continuous marinade for 24 hours in the marinated chicken thighs tied to a thin rope, hung into the ventilated air-drying, the degree of air-drying depends on your needs. The degree of air-drying depends on your needs.

2, the air-dried chicken thighs, and then prepare a handful of fresh peas with shells, 2 chicken thighs to take one of them, with a knife to cut into a square weight, peas peeled off the shells into a plate spare.

3, a small pot of water, and then wash the peas into the pot, blanch for 3 minutes, when the water boils calculate the time.

4, put the blanched peas into the container, and then lay the chopped preserved chicken legs on top of the peas, and put them into the steamer to steam until 15 minutes, when the water at the bottom of the steamer boils, start counting the time.

5. Remove the steamed preserved chicken thighs and invert them into a vegetable dish.

6, use chopsticks to pick out 4 or 5 pieces of cooked chicken thighs of similar size, arrange them in another dish, and then use bits and pieces of fruits and vegetables in the kitchen to make a platter to create a shape, i.e., add pre-festive festivities.