Cooking Steps

1. 

   Step1:The leg of the pistol is boned. Cut lengthwise from the middle. Separate the chicken along the bone. Then all the two halve

2. 

   Step2:Marinate with cooking wine, salt and black pepper for 15 to half an hou

3. 

   Step3:Put a little oil in the pan. Turn the oil to medium low heat. Fry the chicken skin downward

4. 

   Step4:Pan fry until yellowish, turn over. Pan fry until golden on both side

5. 

   Step5:If it's a non stick pot, you can cover it. Pan fry over medium or low heat until it's fully cooked. My pot is easy to stick, so I used the water frying method, which is to add a little hot water at the bottom of the pot. The maximum is no more than 50g. Cover the pot. It's like making a water frying bag.

6. 

   Step6:After the water evaporates, if you think the chicken legs are not ripe, you can repeat step

7. 

   Step7:Tender and delicious chicken leg with black pepper will be fine. Don't eat it

8. 

   Step8:First, spread a layer of plastic wrap on the chopping board. I used a fresh bag. Then I used a piece of seaweed cake. Then I spread a layer of rice. Then I put a layer of cucumber shreds

9. 

   Step9:Squeeze salad sauc

10. 

    Step10:Put on the drumsticks. If the drumsticks are big, you can cut them a little. Don't exceed the rice. Otherwise, it's not easy to pack

11. 

    Step11:A piece of lettuc

12. 

    Step12:Rice at the en

13. 

    Step13:With the help of fresh-keeping bags, seaweed can be folded at four corners. If the seaweed is relatively crisp, you can stick some water (less) on your hands and spread it around the seaweed. Then fold it in half

14. 

    Step14:This is my second one. There are too many lettuce leaves. It's difficult to tighten the rice. Tear the lettuce leaves smaller. It's better to stack them

15. 

    Step15:Two little cut

16. 

    Step16:It's very satisfying to cut it and eat it directly. Or take a bento to work

17. 

    Step17:With a cup of black tea. Don't be too cozy this spring