Black Pepper Chicken Drumstick
1.
Wash the lute legs
2.
Cut off the fascia and skin at the joints of the lute leg with a knife, and push the flesh and skin forward to form a meat hammer shape
3.
Use a toothpick to insert a few small holes to make it easy to pickle and taste
4.
Stir the soy sauce, cooking wine, salt, thirteen incense, black pepper powder, ginger shreds, add the chicken drumsticks, cover and seal, marinate for at least two hours, turning once every half an hour
5.
After marinating it to taste, wrap the chicken part in tin foil
6.
I use a 15-liter Zhongchen small oven, placed on the bottom of the oven (if larger, put it on the middle) baking tray for baking. 230 degrees is about 15 minutes. Then open the tin foil, brush with the marinated sauce, bake it at 200 degrees for 5 minutes, take it out and brush it with honey water, and bake it at 200 degrees for 5 minutes. Can be baked
Tips:
Honey water, just add a little bit of water to the honey and don't be too thin. In fact, you can brush it without adding water. It is pure honey, so I am afraid that the color is too early, so it is just for the color to be more beautiful!
