2. Wash the chicken legs and cut the appropriate amount of onions and ginger for use. Ginger can be cut into ginger slices, and onion can be cut into larger onion segments.
3. Put the washed drumsticks in a large basin, and then put the various materials mentioned in the auxiliary materials. After all kinds of seasonings are put away, grab the chicken legs and ingredients by hand and mix them evenly, especially put the color of soy sauce evenly on the chicken legs.
4. After all the ingredients are mixed evenly, add an appropriate amount of water to the basin, so that it is advisable not to have chicken legs. If there are too many, the taste of the ingredients will be too weak.
5. Cover the basin with plastic wrap and be sure to seal it. If it can't be sealed, you can put a little water on the contact between the plastic wrap and the container wall. Soak in this way for a whole night, and you can cook and eat at noon the next day.
6. Pour the soaked chicken legs and the marinade into a pot of moderate size. If the marinade does not pass through the chicken legs after being put into the pot, add a little water appropriately so that the liquid level does not pass through the chicken legs. Then put it on a gas stove and heat it with a big fire.
7. After the marinade boils, many foams will float on the surface. Use a small spoon to skim these foams to make them look much cleaner. Then turn to a low heat, very small or just fine, cover and simmer slowly.
8. Stew for about 30 minutes to 40 minutes.