2. First break the bones of the chicken leg with the back of the knife and fold it.
3. Add seasonings such as onion, ginger, garlic, salt, oyster sauce, cooking wine and pepper to the chicken.
4. Rub the seasoning into the chicken.
5. Stir-fried peppers are fragrant.
6. Crush the fried pepper with a rolling pin.
7. Add chicken and marinate together, cover with plastic wrap, put it in the refrigerator, marinate for more than an hour, take it out and turn it over.
8. Soak the dried lotus leaves in cold water for a while, mix the noodles with cold water and white wine, make the noodles into dough with moderate hardness, then wrap the braised chicken with spiced powder and pepper, shred the onions and mushrooms for later use, and put the mushrooms and shredded onions into the remaining juice of the braised chicken and mix well.
9. Stuff the mixed shredded mushroom and shredded onion, ginger, garlic and other seasonings into the chicken belly, put them in the soaked lotus leaves, wrap them, roll the dough into large round pieces, and then roll them into discs of appropriate size.
10, then wrap it in dough, put it in an oiled baking pan, preheat it to 160, and bake it in the middle and lower layers for 80 minutes.