Step 1: Clean the bought chicken legs, then drain the water, transfer them to a soup basin, add 2 spoonfuls of salt, pick them up and marinate them 1 hour, and marinate them into a bottom flavor! Then slice the ginger, cut the millet pepper and cut the shallots for later use!
Step 2: After the chicken legs are marinated to the bottom, put them into a basin and wash them twice by hand to wash off some of the salty taste, otherwise they will be too salty. After washing, take out the drumsticks and drain them, then transfer them to a soup basin, and add 1 teaspoon of soy sauce, 2 tablespoons of cooking wine, 1 tablespoon of oyster sauce, 3 tablespoons of ginger powder and millet pepper.
Step 3: Take the pan (wok, casserole, rice cooker). First, spread the ginger slices on the bottom of the pot, then spread the onion slices on the ginger slices, and finally put our pickled chicken legs, pour the remaining juice and millet pepper slices on it, then pour in 1 teaspoon peanut oil, then cover the pot and stew for 45 minutes!
Step 4: Explain that some friends may think that stewing for 45 minutes will burn the pot. You must remember that the whole process is minimal. In the process of roasting chicken legs, ginger, shallots, chicken legs, etc. will volatilize when heated, so don't worry about not cooking!
Step 5: After baking for 45 minutes, your kitchen may be full of fragrance. If there are children next door, you will probably cry. Open the lid and take out the chicken legs to eat. It smells good!