Chicken leg
By VicentaLakin
Recipe Recommendations
- chicken leg 10 rats
- non-iodized salt 150g
- pepper 10g
- soy sauce appropriate amount
- liquor 50g
- salty and fresh
- pickled
- several days
- ordinary
Steps for Chicken leg
1
Handle the chicken leg first。
2
Cut the chicken ass off。
3
Clean up your organs。
4
Cut off the extra chicken skin。
5
Handle the chicken leg clean。
6
Dry water。
7
Prepare salt, preferably with iodized salt。
8
The fire in the pot goes on and on and on to the yellow。
9
Grab a pepper and turn it for a minute。
10
Don't fire for too long, it is better to cover them with salt and use the remaining temperature to sharpen them。
11
Once the salt is completely cooled, it's in the chicken leg, and it's smoked, white wine。
12
It's evenly mixed, covered in lids for a day or two。
13
The chicken leg was then tied to a rope and hung in a ventilated place, with the natural wind drying for two weeks。
14
The end of the wind dry. Wind-dryed chicken legs can be either evaporated directly or re-processed into dry pan chicken legs or rice, with garlic and chili。
15
It'd be better if the wind-dried groceries smoked。