1. Remove the bones of the chicken legs, keep the skin, and use the skin down to hide the chicken. Don't let the skin break. Use a knife to cut off the ribs.
2. Family shallots, sliced ginger, pepper, star anise, pepper, sugar, very fresh, cooking wine, marinate for 2 hours.
3. Pick out the marinated chicken legs and other materials such as pepper and star anise, and spread them on tin foil with the skin side down. Cut the pine flower egg into four pieces and place them on the edge of the chicken legs.
4. Roll the chicken thigh meat to wrap the Songhua egg, roll the chicken thigh roll with foil, and tie both ends of the foil tightly.
5. Put it in a steamer and steam for 20 minutes on high heat.
6. Cover the bottom of the wok with tin foil, put in star anise, sugar, and two tablespoons of cooking wine, ready to smoke.
7. Add the grate and steamed chicken drumsticks, remove the tin foil and put it in while it is hot.
8. Cover the pot with a lid or a small pot, keep it on high heat for 2 minutes and low heat for 5 minutes.
9. After opening the lid, spread the sesame oil evenly on the chicken drumstick rolls.
10. It can be sliced and eaten after being kept in the refrigerator.
Tips:It is better to add a pinch of tea when smoking.
The sesame oil is used to seal off the smoked color.
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