Preserved meats are an importantingredientin our daily lives. They are usually made in winter, and the most common ones are made frompork. In fact, many other ingredients can be preserved, such aschicken, duck,goose, and fish.Of course, chicken legs are also suitable. The method for making preserved chicken legs is similar to that forpreserved pork.Method for making preserved chicken legsIngredients:1000g chicken legs, 40g white wine, 100g salt,

soy sauce,

to taste,

a little bit of Sichuan peppercorns.Steps:1. Wash the chicken legs thoroughly and then use a toothpick or similar object to create small holes;2. Then cut several slits on the chicken legs, leaving the bones intact, and add about 100g of salt, spreading evenly;3. Then add soy sauce and Sichuan peppercorns, spreading evenly to absorb the flavor, and then add about 40g of white wine, spreading evenly, and refrigerate for 24 hours;

4. Then place in a cool, ventilated place and dry for 3 to 5 days;

5. Finally, wash the chicken legs and place them in a pot of boiling water

to steam

for about 40 minutes, then you can eat it.

Method for making home-style preserved chicken legs

Ingredients:Several chicken legs, appropriate amount of salt, a handful of Sichuan peppercorns.Steps:

1. Wash the chicken legs and dry them for two hours, draining the water;

2. Heat the Sichuan peppercorns and salt in a pan until they change color, then add them to a food processor and grind them;

3. Then spread the salt and Sichuan peppercorn powder on the chicken legs, marinate for 1 day;

4. Finally, hang the chicken legs and dry them for about a week.

Quick method for making preserved chicken legs

Ingredients:

1 chicken leg, appropriate amount of Sichuan peppercorns, soy sauce, aged vinegar, white wine, salt.

Steps:

1. Wash the chicken leg and cut it into slits;

2. After drying the chicken leg, spread salt, Sichuan peppercorns, white wine, and spread evenly;

3. Then add aged vinegar,

regular soy sauce,

spreading evenly, and then cover it with plastic wrap and refrigerate for 1 day;

4. After taking it out, place it in a steamer pot, cover it, and steam it over medium heat for about half an hour, and then you can cook it.

Tips for making preserved chicken legs1. Choose chicken legs, preferably chicken legs, so that they are large, making it easy to cut and marinate;2. The salt must be enough, about one-tenth of the weight of the chicken leg, too little will affect the taste;

3. During drying, place it in a cool, ventilated place, the meat will become firm and red, which is basically done.

Tips for making preserved chicken legs

1 Choose chicken legs, preferably the "chicken wing" part, as they are large enough, easy to cut, and absorb flavor well.

Make sure to use enough salt, approximately one-tenth of the weight of the chicken legs. Too little salt will result in a bland flavor.

When drying, place the chicken legs in a cool, well-ventilated area. The meat will become firm and turn red, indicating that it is sufficiently dried.