1. Wash the drumsticks. If the drumsticks are fresh, they can be soaked to wash away the blood. If the drumsticks are frozen, rub the surface slightly to clean it; wash the drumsticks and chop them into pieces;
2. Put it in a bowl, then add chopped ginger, light soy sauce, dark soy sauce, sugar, cornstarch, chopped chili, and salt, and mix well. Finally, pour the oil and mix well and marinate for half an hour to make it tasteful (if the time is sufficient, it can be marinated for a longer time, but pay attention to the room temperature. If it is too high, it is recommended to put it in the refrigerator to marinate and taste; and adding a little oil at the end can effectively lock the chicken legs Of moisture;)
3. Peel the pumpkin, remove the seeds, wash, and cut into slices; (note that the pumpkin slices should not be too thin or too small, and avoid steaming for too long. The pumpkin slices are easy to steam and become fragile in later consumption)
4. Put it in a slightly deep bowl; (steaming will produce juice, and a deep bowl can prevent the juice from overflowing;)
5. Put the chicken legs in the bowl;
6. Put it in the middle of the steamer and steam for 20 minutes after the water is boiled. If there is chopped green onion, you can sprinkle a little chopped green onion to make it more beautiful and fragrant.
Tips:The specific time depends on the size of the chicken thigh. You can poke it through with chopsticks halfway through, so that the bones are not bloody.
