Cooking Steps

1. 

   Step1:Clean the chicken leg. Use a knife to cut a few on the chicken leg. Apply salt evenly. Put in two tablespoons of spareribs sauce. Grasp with your hand. Refrigerate for more than 5 hour

2. 

   Step2:Spread the tin paper on the baking tray. Put a layer of onion slices on it. Spread the chicken legs evenly on the onion slices. Preheat the oven for five minutes. Bake the chicken legs at 170 ℃ for 20 minutes. Take out and turn them over. Bake for another 20 minutes. Finally, pour the baking juice (honey cooking wine raw extraction water = 1-2-3-4) on one side and bake for 5 minutes. Then on the other side. Finish.

3. 

   Step3:Put rice on the plate, drizzle with roasted juice (add some flour to the roasted juice, boil a little and collect the juice), put on the chicken leg, and add some cucumber. The chicken leg rice is finished.