Ingredients: 2 chicken legs

Accessories: 30g of salt, 0/5g of high-alcohol liquor/kloc-0, 40g of crude salt, appropriate amount of ginger slices, 5 slices of cinnamon/kloc-0, fragrant leaves, and 0/teaspoon of pepper/kloc-0.

First, wash the chicken legs and cut off the fat on them.

2. Put the coarse salt into the wok, add chopped cinnamon, pepper, fragrant leaves and other ingredients to stir-fry to give a fragrance, and turn off the fire.

Third, put the processed chicken legs into a bowl, add ginger slices and white wine and massage for a few minutes.

Fourth, the fried coarse salt is also poured on the chicken legs. After a few minutes of massage, cover with plastic wrap and refrigerate for 2 days. (Turn it over in the middle)

5. Take out the marinated chicken leg and tie it with cotton rope.

6. Hang in a ventilated place to dry for seven or eight days.

Seven, air-dried chicken legs for 7 days are dark red in color and firm in meat.