2. Cut the chicken leg from Xiaguan section, put the meat into a pot, and add pepper, aniseed, cinnamon, onion (cut into pieces), ginger, sesame oil, soy sauce and Shaoxing wine for one hour. Steam the chicken legs in the upper drawer and take them out. Hang a crisp paste and fry it in 80% hot oil until it turns yellow. Take it out and put it on a plate. Add a little oil to the other spoon, add tomato sauce, appropriate amount of sugar, salt, clear soup, burn, pour starch to make a thick juice, pour bright oil on it, and pour it on the chicken legs.