Material preparation: 3 chicken legs1000g, 600g salt, 2g star anise, 2g pepper, fragrant leaves, etc.
1. Tear off the fat inside the chicken leg, rinse it clean, then soak it in clear water for two or three hours, then soak it in bloodletting water, and change the water several times as appropriate. This brine chicken is not boiled, so it should be soaked in advance to fully remove the smell of blood. Take out the chicken legs and gently squeeze the water for later use. When the water is squeezed out, the salt taste can be fully absorbed in the later pickling.
2. Weigh 600g of salt and pour it into an oil-free and anhydrous pot. Add 2 grams of star anise, 2 grams of pepper and a few fragrant leaves. Turn on a small fire and stir-fry constantly, stir-fry the fragrance of spices slowly, and gradually turn the salt into yellow. Turn off the heat when you can easily crush pepper and star anise with your hands.
3. Use the cooking machine to grind the fried salt and pepper into powder. Spices can penetrate into chicken better after being crushed.
4. Let it dry a little, and start pickling chicken legs when the salt is warm and not hot. Grasp the salt and pepper with your hands and rub them repeatedly on the chicken legs to make them fully tasty. Pay attention to both sides, every place, and places with thick meat, and massage repeatedly to ensure the taste.
5. After fully massaging for one or two minutes, marinate the chicken legs in the refrigerator or the shade for 6 hours.
6. After the chicken legs are marinated, slightly rinse the spice residue on the surface, put it into the pot, add water to the chicken legs, pour in a proper amount of cooking wine, boil over high fire, skim off the floating foam, then add the onion knots and ginger slices, add a tablespoon of salt, turn the heat down, keep the pot slightly open, cover the pot and cook for 20 minutes, then turn off the fire and stew for 2 hours.
7. If you don't eat it in a hurry, put it in the refrigerator when the pot is cold 12 hours or more, the chicken legs will be more delicious, the taste will become tighter and the flavor will be more sufficient.