Cooking Steps

1. 

   Step1:Stir the barbecue sauce, cooking wine, soy sauce, white pepper and sugar to make a marinade. Marinate the chicken leg meat in the sauce for 10 minutes.

2. 

   Step2:Pour the salted eggs into a fresh-keeping bag. Use a rolling pin to crush all the yolks.

3. 

   Step3:Spread a layer of preservative film on the chopping board. Put egg yolk chips in the middle of the preservative film. Lay a long strip. Then fold the preservative film back and forth in one hand and lift it. Hold the egg yolk in one hand and knead it into a cylinder with a diameter of 1.5cm to form an egg yolk stick.

4. 

   Step4:Lay the pickled chicken leg meat and chicken skin on the chopping board. Put the yolk stick on the space left by the chicken leg bone removal. Tightly roll up the yolk stick with the chicken leg meat. Then tie it with cotton thread to form the chicken leg roll.

5. 

   Step5:Preheat the oven to 220 degrees. Stack the bound chicken leg roll in the oven and bake it for 15 minutes. Dilute the honey with a little cold water. Brush a layer of honey water evenly on the chicken leg roll. Turn over and bake for 10 minutes and take out the natural cooling. Slice and set the plate. Cut the carrot and cucumber.