Cooking Steps

1. 

   Step1:Step 1. You need to prepare the leg of a qualified local rooster; step 2. Soak the leg for 1H + remove the blood water. Add 2 pieces of ginger and 1 spoon of cooking wine to boil for 30min before the cold water goes into the pot. Turn off the heat and simmer for 20min; step 3. Take out the leg of the rooster. Air it for cooling. Refrigerate it for 30min; step 4. Pour a little oil into the cold pot. Add 10g pepper, 4 pieces of dried pepper and 3 pieces of fragrant leaves to fry out the fragrance. Remove and discard the dried pepper and fragrant leaves. Pour the oil into the bowl for cold standby ; step5. Cut peppers and peppers into circles and ginger into another bowl and marinate with a little salt for a few minutes; step6. Take another bowl and pour in 2 tbsp of soy sauce, 1 tbsp of sugar, a little salt, vinegar and sesame oil. Scoop 1 tbsp of chicken leg soup and mix; STEP7. Mix step456 with scallion and mix; step8. Take out the cold chicken leg, remove the big bone, cut it into a plate, pour on the mixed sauce and seal it with fresh-keeping film for 23 hours Chicken leg tastes delicious; step 9. Unseal. Sprinkle coriander on the table. (this dish takes half a day to snigger