1. Prepare all the ingredients, wash the cucumbers, smash them with a knife, remove the seeds and cut into sections, put them in a small bowl, add a little salt to marinate, let the cucumbers out of water; put the garlic in the fresh-keeping bag, smash them with a knife, and mince Set aside; wash the drumsticks and drain, coat the surface with a layer of soy sauce for color, just a little soy sauce, just set aside
2. Heat oil in the pan. After the pan smokes, put the chicken drumsticks in the pan with the skin side down and deep-fry until golden on both sides.
3. Put the fried chicken drumsticks into a container, add 1 star anise, 1 spoonful of pepper, sliced ginger, chopped green onion, drizzle 1 spoonful of rice wine, 1 spoonful of soy sauce, put it in a steamer, and steam for 30 minutes (steamed The time is judged by the size of the drumstick, my side is the time for a big drumstick)
4. Take out the steamed chicken drumsticks and wait to cool, and put the soup from the steamed chicken drumsticks, and use it when you season the sauce.
5. At the same time, let's prepare the sauce. Take a small bowl and add 1 spoon of minced ginger, 1 spoon of chopped green onion, 1 spoon of minced garlic, 2 red pepper slices, 1 tablespoon of black vinegar, half a spoon of white vinegar, 1 tablespoon of soy sauce, 1 tablespoon White sugar, a little pepper powder, 1 teaspoon of sesame oil, 1 teaspoon of chili oil, 2 to 3 tablespoons of steamed chicken thigh soup, stir well and set aside for the sauce
6. Tear the chicken legs after cooling into small strips along the lines of the chicken by hand. Rinse the pickled cucumber with water, place it on the bottom layer, put the chicken on the top layer, and pour the seasoned sauce on it. The dish is done
Tips:This dish is not spicy. You can skip the chili and chili oil. The time for steaming the chicken drumsticks can be adjusted according to the size of the chicken drumsticks. Generally, chicken drumsticks are 20 minutes and large drumsticks are 30 minutes.
