Homemade cured chicken leg
Step 1 . Wash the chicken legs clean, cut off fat and excess skin, drain off water, stir fry Sichuan peppercorns and salt until fragrant, then apply the entire chicken leg once, wrap it in plastic wrap in a basin, and preferably press some heavy objects on top to press out excess water.
Step 2 . The next day, pour out the water that has been marinated, release the soy sauce, dark soy sauce, five spice powder, cooking wine, scallions, ginger, and sugar, mix well, and marinate in the refrigerator for two days. Remember to flip over a few times in between. Hang the marinated chicken legs in a well ventilated area that is not directly exposed to sunlight to dry. I used a fan to blow when my house was tightly shut down in winter. After about 7-8 days, I wrapped it in kitchen paper, put it in a plastic bag, and refrigerated it in the fridge.
Step 3 . When you want to eat, take it out, wash it clean (as shown in Figure 3), steam it over high heat for 30-40 minutes, let it cool, and then use a knife to chop it into pieces.
Step 4 . My family doesn't gnaw on bones, and there's no knife to chop bones, so the task of dissecting and removing bones is mine. The leg bones have been removed and then cut again. Boneless cured chicken leg meat. There's nothing to say about how delicious it is!!! Lick your fingers!!!
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