1. Dice chicken legs, soak dried mushrooms in water, cut them in half, slice ginger and onion, and wash beads and red dates for later use.

2. Add the chicken leg pieces and ginger slices into the marinade (1/5 cups of soy sauce, 1/0 cups of oyster sauce, 1/5 cups of rice wine,1spoonful of sugar, a little sesame oil and a little white powder) for seasoning.

3. Take a pot to iron the lotus leaves soft.

4. Take a deep dish and put it in the lotus leaf, then add the dried mushrooms, red dates and onions in the method 2, and wrap it in the lotus leaf.

5. Method 4 Steam for about 20 minutes, then take it out and sprinkle with onion beads.