Preserved chicken leg(la ji tui )

Preserved chicken leg

Introduction:

"Every year in December, we are used to making some preserved meat for the Chinese New Year. This kind of cured chicken leg is not difficult to do, but it needs to be cured and dried for a long time. Cured chicken leg, salty and delicious, not greasy. The simplest way is to use only pepper and sea salt, because you didn't buy sea salt, you used ordinary salt. Baijiu should be used with high degree of cooking and no cooking wine. Spices can not be so much, raw soy has a little coloring effect. In fact, in the process of production, there is no special feeling for it. But when it is steamed and the lid is lifted, the special flavor of cured meat will come out. Because of the salting, the chicken becomes very tight and has a special flavor

Production steps:

Materials required:

Chicken leg: moderate amount

Baijiu: moderate amount

Zanthoxylum bungeanum: right amount

Star anise: right amount

Cinnamon: moderate

Fragrant leaves: appropriate amount

Ginger: moderate

Salt: right amount

Soy sauce: moderate

matters needing attention:

Production difficulty: simple

Process: steaming

Production time: several days

Taste: salty and fresh

Chinese PinYin : La Ji Tui