1. Put pepper and salt in a wok, stir-fry on low heat until smoking and the salt turns slightly yellow. Let cool.
2. Spread the pepper and salt evenly on the chicken legs, put a shelf in the container (for ventilation and air-dry the chicken legs), put the chicken legs on the shelf, and keep them in the refrigerator for one day.
3. Clean the marinated chicken legs, remove the peppercorns and excess salt, and steam for 20 minutes until cooked.
4. Lay aluminum foil in the wok, put tea leaves, sugar and mix well. Put the rack on it, and arrange the steamed chicken drumsticks.
5. Cover the pot tightly, turn on high heat for five to ten minutes, and smoke until the chicken legs are colored.
6. When the chicken drumsticks have been colored, turn off the heat.
7. Finished product. The incense is fragrant, and the chicken legs are tender and delicious.
Tips:If you want to make the chicken thighs more delicious, put it in the refrigerator for two days.
When smoking, another heavy object (such as a cutting board) can be pressed on the lid of the pot to make it firmer to prevent the smell of smoke from spreading.