Cooking Steps

1. 

   Step1:First, wash the chicken legs and soak in cold water for half an hour to soak in bleeding wate

2. 

   Step2:To remove the bone of the soaked chicken leg, use a knife to cut the chicken and the chicken skin off the bone in a circle, and then use a knife to cut the chicken leg from the side with less coverage of the chicken skin longitudinally. After removing the chicken bone, the meat of the chicken leg is unevenly distributed and unevenly distributed. Use a knife to cut the thick part of the chicken into flat pieces and continuous large pieces (do not cut the chicken or connect with the chicken skin below) ）Cover the place with less chicken so that the whole chicken skin will be covered flat with chicken. Use a meat hammer to loosen the meat and make it tasty and easy to roll (if not, use the back of the knife to avoid breaking the chicken skin

3. 

   Step3:Shred the green onion, cut the ginger into pieces, then smash it with a meat hammer or knife back, put it into a container, and then put in the soy sauce, wine, pepper and salt, mix wel

4. 

   Step4:Put the chicken legs into the sauce, cover both sides with the marinade and marinate for at least 20 minutes (the longer the time is, the more delicious). Shake off the onions and ginger, and then arrange the eggs on one side of the chicken legs

5. 

   Step5:Roll it up with gauze, roll it up with cling film, roll it up with tin paper, and make the chicken leg into candy shape. No tin paper can wrap the chicken leg wrapped with gauze with rope, but this shape doesn't look good with tin paper roll, and you can only use gauze to roll up the rest, but the gauze is better to roll it up with two layers, and put the rolled chicken leg into the steamer, and steam it over medium and small fire Half an hour after turning off the fire, take it out and let it cool, and then open the tin paper and gauze so that it can be cut into beautiful circles without scattering (my family is waiting to eat it or cut it when it's warm, so it's not very beautiful, and it can be cold, and then put it in the refrigerator for another hour or two so that it can be cut better and cut well