1. After buying the chicken leg, cut a knife from the middle of the leg, a little bit, to slice out the leg bones.
2. Add all the spices and marinate. I pickled it the first night and made it the next day. I think it takes a long time to truly enjoy it. Before steaming, take out the purple onion, don't.
3. Stick to the meat and remove the chicken skin.
4. A whole piece of chicken skin. Use a vegetable blade to remove fat from the chicken skin.
5. Wrap the drumsticks with chicken skin.
6. Take out the tin foil and wrap the chicken legs.
7. Use your own white thread to make a small rope, bind it, and tin foil chicken drumsticks.
8. Steam on the pot for 30 minutes.
9. It's steamed.
10. Cut the string with scissors.
11. Chicken legs in tin foil. Pour the soup into a small bowl.
12. Remove the tin foil, one of the chicken legs.
13. Another drumstick.
14. Cut into sections, pour in the soup, and serve.
Tips:Note that the tin foil should wrap all the chicken legs tightly, otherwise, the soup will leak out when steaming, and the juice can no longer be poured.
The chicken skin is sliced, and finally, you can eat what you like, and just uncover the ones you don’t like.
