1. Wash the drumsticks and wipe dry with water
2. Spread a layer of rice wine evenly on it and let stand for 10 minutes
3. Put salt, dried red pepper, dried ginger, cumin, pepper, star anise in the wok and fry on low heat
4. Stir fry until the aroma is strong and the color of the salt turns yellow
5. Roll out the cold and put it into the bottle, if you can't use it up, you can also make spiced salt
6. Spread the chicken thighs evenly with spiced salt, put it in a fresh-keeping bag and put it in the refrigerator overnight
7. The next day, take out the five-spice salt to rinse off the chicken thighs and drain the water
8. Apply a layer of oil
9. Put it in a steamer, steam on high heat for 25 minutes, turn off the heat and simmer for 3 minutes
10. Cut pieces
11. Drizzle with red oil
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