Bacon leg
Chicken legs are tender and tender. They can be fried or boiled. It can be said that it is a fancy chicken leg. Who doesn't love them? Don't think it's a child's patent. Eat if you like! Moreover, chicken legs can not only make all kinds of delicious food, but also have good nutritional value. Chicken leg meat contains phospholipids which play an important role in human growth and development, and it is one of the important sources of fat and phospholipids in the dietary structure of China people.
Bacon leg
A drumstick is a kind of meat taken from the thigh of a chicken. In addition, there is a small chicken leg, also called pipa leg, which is the part of meat under the chicken wings. Four kinds of protein in chicken legs may be effective in controlling hypertension. Persistent hypertension is a risk factor for stroke, heart disease and heart failure, and it is also the main cause of renal failure. 4.5% of diseases in the world are mainly induced by hypertension, which is very common in both developing and developed countries. There are many ways to make chicken legs, such as pickling chicken legs. Pickled chicken leg is a healthy and delicious food, which is much more nutritious than ordinary meat pickled products!
Bacon leg
There is a kind of pickled chicken leg in the market, which is salty and sweet, but every time you see dirty flies flying around it, you have no desire to buy it at all, so make it yourself at home! How to cook the preserved chicken leg? Dear friends who can't do it, let's sit next to the delicious pickled chicken leg with Bian Xiao.
Self-made preserved chicken legs: 1, preparation materials: a number of chicken legs, a bowl of coarse salt, 2 tablespoons of pepper; 2. Wash the chicken legs to remove the big oil, and draw a few holes on the surface to facilitate the taste; 3. Dry the washed chicken legs in a ventilated environment; 4. Stir-fry the salt and pepper in a clean iron pan, and cool off the fire; 5. Rub pepper and salt on the surface of chicken, and rub hard while rubbing, the amount of salt will fall down until it can no longer be rubbed, which requires a lot of salt; 6. Put the processed chicken legs into a large container and put them in the bottom of the refrigerator. After 24 hours, the chicken legs are turned over and pickled, and turned over every day for three consecutive days; 7. After three days, tie the chicken leg with a rope. After the sun goes down, put the chicken legs overhead in a ventilated place to dry overnight, and then put them in the refrigerator the next morning. 8. After drying for three or four days in a row, the chicken starts to turn tight and red, that is, you are finished;