1. Remove the chicken drumsticks from the refrigerator in advance to thaw, and remove the chicken drumsticks from the refrigerator in advance to thaw;
2. Then peel and wash the ginger and garlic, put them in a fresh-keeping bag together with the chicken thighs, add 2 spoons of light soy sauce, 2 spoons of cooking wine, 1 spoon of sugar, 1 spoon of oyster sauce, a little chicken essence, etc. to taste;
3. Mix well and marinate for more than half an hour, preferably overnight;
4. Peel the potatoes and carrots, wash them, and cut the hob pieces, and place them flat on the bottom of the bowl; (the carrots are not or can be left alone, but they are more nutritious and have a better color)
5. Lay the marinated chicken drumsticks on the potato pieces;
6. 5. Sprinkle the chopped peppers evenly, then put the bowl in the steamer, continue to steam for 15 minutes after SAIC; the chopped peppers are too salty, too much may be too salty;
7. After steaming, take it out, raise the pot and pour in a proper amount of oil, heat it until it smokes, sprinkle with chopped green onion, and pour the oil evenly into the bowl;
Tips:1. The potato pieces should not be cut too large, to avoid the chicken legs are cooked and the potato pieces are not yet cooked;
2. The specific steaming time depends on the size of the chicken thigh. You can poke it through with chopsticks in the middle, and the bones are not bloody.
3. Potatoes can also be replaced with pumpkin, taro, sweet potato, yam, etc.;
