Soak chicken legs: 65438+ 0.5 hour after thawing (two or three times of water)
Roasted chicken leg in Orleans:
Chicken: 500g (0.5g) with a little salt: 40g, compound phosphate1g; Ethyl maltol1g; 2 grams of barbecue sauce; 3-4g of chicken bone marrow paste (chicken essence); 3 grams of cooking wine.