Pickling method of salted chicken legs

"Winter is a good season for bacon and pickles in the north. Hurry up and serve our pickled chicken legs.

Ingredients: 15 chicken leg, 50g salt, 5g pepper.

material

condiments

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Chicken legs 15

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5 g pepper

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50g salt

condiments

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The practice of pickling chicken legs

1.

First, thaw and clean the bought chicken legs, and dry the surface moisture.

Then sprinkle with salt and pepper. The amount of salt depends on whether you want to keep it for a long time or a short time, and your taste. Of course, the salted salt is bigger than the salt you usually use for cooking, about 3-5 times.

The production of pepper and salt is as follows: put pepper and salt in a cold pot according to the ratio of 1: 10, stir-fry slowly with medium and small fire until fragrant, turn off the fire and let it cool.

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2.

Squeeze a few times by hand to make the pepper and salt more uniform, then marinate in the refrigerator or at the same temperature as the refrigerator for 2-3 days, stirring a few times in the middle.

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3.

Take out the pickled chicken legs and hang them up.

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4.

It will dry in a few days, depending on the sun and temperature.

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5.

Sun-dried salted chicken legs can be kept in the refrigerator for a long time.

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6.

Salty chicken legs can be used to make salty chicken leg rice, which is delicious.

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Finished product drawing of pickled chicken leg

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Cooking tips

1. It is best to have sunshine on the first day of drying, and it is easy to deteriorate if it rains for many days.

2. The salty dry goods dried in winter can be kept at 0-5 degrees, but they should be kept in the freezer for a long time.