1. Wash the drumsticks and prepare the marinade.
2. Remove the bones of the chicken legs, spread evenly with the marinade in 1. Take a piece of tin foil, spread the chicken legs on the paper, roll it up, and roll it as tight as possible, seal both sides, and marinate for 1 hour.
3. After boiling water in the pot, place the chicken rolls on the plate and steam for half an hour on the pot.
4. Prepare the soup for the infusion: wash the angelica and medlar, add 500ml of water, boil in large water, and simmer for about 20 minutes.
5. Rock sugar and Huadiao wine are ready.
6. Pour the rock sugar into 4, after it melts, pour in the Huadiao wine, stir a few times to make it.
7. Put the steamed chicken roll into the soup, soak for more than 6 hours, and take out the cut pieces for consumption.
Tips:The skin of the drunk chicken is very tasty and delicious. When processing the chicken legs, the skin must be preserved.
The roll of chicken rolls is similar to spring rolls. The tin foil can be cut to be longer and wider. The chicken is rolled up, and the tin foil on both sides is folded in and then rolled up, which can better help shape the shape.
If you like the strong taste, you can add the seasoning and dip it.
