When making cured chicken thighs, how to make them salty and fragrant?

Cut the chicken thighs diagonally to the bones a few times, smear the chicken thighs with an appropriate amount of salt, and also smear them on the inside of the flower knife. Add the Sichuan peppercorns, chicken thighs, Sichuan peppercorns and soy sauce and grasp them repeatedly. Pour in the liquor, the higher the proof, the better.

Grasp the chicken thighs with the broth and marinate for 24 hours. Put in a pot and steam over medium heat for 30 to 40 minutes.

The chicken thighs should be chopped into small pieces with a knife, and then marinated for ten minutes with cooking wine, salt, soy sauce, pepper and other seasonings, and then blanched in boiling water, and then made into cured meat.

After the chicken thighs are washed, remember to control the moisture before adding various seasonings to marinate, and don't directly smear salt on the chicken thighs, first smear the chicken with green onion and ginger, so that the chicken can absorb the green onion and ginger juice, which can help remove the fishy smell. Marinating chicken thighs, remember to turn them up and down every day, so that they can evenly absorb the flavor, about 4-5 days, when drying chicken thighs, first smooth the seasoning on the surface of the chicken thighs, remove part of the seasoning, to avoid being too salty.

The first thing is to cut the chicken thighs into thin slices, then put them in the pan and stir-fry evenly, and then add some other side dishes, do not put salt, so that the chicken thighs are very delicious and the taste is very tender.

1.Cut three diagonal knives on the chicken leg to see the bones. It allows the oil to be fully retained. It tastes non-greasy or greasy. Rub salt on the chicken thighs with your hands and on the inside of the flower knife. Put in Sichuan peppercorns, which can play a role in removing the smell.

2.Rub the chicken thighs and peppercorns with your hands repeatedly. Pour in an appropriate amount of soy sauce. Grasp the chicken thighs well with your hands.

3.Pour the liquor into it, you can make the chicken thighs have the taste of bacon in a short time, and the higher the degree, the better; Do not use cooking wine, which will not give the chicken thighs the taste of bacon. Grasp the chicken thighs with the broth and marinate for 24 hours.

Preserved chicken thighs are generally pickled, which will be salty and have a strong flavor. When we do it, we can choose to steam, which will be more delicious when it comes out, and I will share the specific method with you below.

When making cured chicken thighs, choose steaming, wash the chicken thighs, add some green onions, ginger, garlic and shallots, and then steam them in the pot for 20 minutes.

Ingredients: Cured chicken thighs Accessories: cooking wine, monosodium glutamate, shallots, ginger First clean the cured chicken thighs, and then cut them into small pieces.

After that, shred the ginger, cut off the shallots, and peel the garlic.

Next, spread the sliced chicken thighs in a bowl and spread the ginger chives on top. Add two tablespoons of cooking wine, one tablespoon of fish sauce (if you don't use fish sauce, you can substitute light soy sauce), and a little MSG.

After that, add an appropriate amount of water to the steamer, put the plate directly into the steamer, and steam on high heat for 20 minutes.

Finally, after steaming, take the plate out and serve.

Preparation of cured chicken thighs:Ingredients: 3 cured chicken thighs, appropriate amount of ginger and garlic, 5g of Thai spicy oil, 2g of chicken essence, 5ml of steamed fish soy sauce.

1. Wash the surface of the chicken thighs and remove the fat from the oil. Put the chicken thighs on a plate, cover them with plastic wrap, prick them holes, and steam them in a steamer over high heat for 20 minutes.

3. Chop the steamed cured chicken thighs into large pieces.

4. Cut the ginger into diamond-shaped slices, cut the garlic into lumps, wash and set aside.

5. Boil water in a stool pot, and fly the chicken thighs to moderate saltiness.

6. Sit in a pot and stir-fry the ginger and garlic, Thai spicy and fragrant.

7. Turn the heat to high, add the cured chicken thighs, fry in the hot oil until the surface is red and bright, turn to medium heat and sprinkle the chicken essence, and stir-fry for 2 minutes.

8. Sprinkle the steamed fish soy sauce, stir-fry until fragrant, and remove from the pot.

The preparation of a delicious chicken thigh marinade is very important, if the marinating time is too short, it will also cause the chicken thighs to be unflavorful, but the marinating time will affect the deliciousness of the chicken, so how to marinate the chicken thighs to taste?

1. Dry the water before marinating: The chicken thighs must be dried with kitchen paper towels before marinating, so that the chicken can better absorb the flavor of the marinade.

2. Cut a few knives on the surface: When marinating the chicken thighs, you can use a knife to cut the chicken thighs, so that it will be easier to absorb the flavor when marinating.

3. Marinate for a long time: Refrigerate the marinated chicken in the refrigerator for at least 4 hours, at this time the flavor in the marinade will blend with the chicken, and the chicken can be marinated for four hours or left in the refrigerator overnight.

That's it for the introduction of how to marinate chicken thighs to get flavorful.

Marinate for 2 days. Ingredients: 2 chicken thighs.

Excipients: 30 grams of salt, 15 grams of high liquor, 40 grams of coarse salt, appropriate amount of ginger, 1 small piece of cinnamon, 5 bay leaves, 1 small handful of peppercorns.

1. Wash the chicken thighs and cut off the fat on the chicken thighs.

2. Put coarse salt into a wok, add broken cinnamon, Sichuan pepper, bay leaves, and other ingredients to stir-fry over low heat to bring out the fragrance, and turn off the heat.

3. Put the processed chicken thighs into a bowl, add ginger slices and white wine and massage them with your hands for a few minutes.

4. Pour the fried coarse salt on the chicken thighs, massage it for a few minutes, cover it with plastic wrap and put it in the refrigerator to marinate for 2 days. (Roll it out in the middle).

5. Take out the marinated chicken thighs and tie them with cotton ropes.

6. Hang it in a ventilated place and dry it for seven or eight days.

7. The chicken thighs that have been dried for 7 days are dark red in color and the chicken thighs are firm.