- 2000g chicken legs
- Sichuan pepper
- You can use slightly roast the meat with a fire or oven to speed up the process.
- Use a bulk of salt and Sichuan pepper to marinate. They are key to preserve the meat from going bad. No need to worries about the salty, since the taste will be balanced when you cook with other ingredients.
- Cook it with vegetables, such as lettuce, broccoli, beans and so on. Its taste will spread to vegetables but still keep and preserve the original taste of both meat and vegetable.
Remove feathers from chicken legs. Wash and drain.
Add a little oil to the pot. Fry salt and Sichuan pepper until the salt turns yellow. Put into a food processor to smash.
When the Sichuan pepper mixture is still hot, evenly rub on the drained chicken legs. Marinate for 24 hours. Turning over once.
Remove from seasoning. Use string to hand it on a ventilated place for 5 to 7 days.