Material preparation: chicken legs, soy sauce, cooking wine, salt, clear water, sugar, chicken essence, allspice powder, black pepper powder, ginger slices, barbecue oven, barbecue charcoal, barbecue net, gas stove, clip and stainless steel basin.

Step 1: Wash the chicken legs with clear water and remove the bones.

Step 2: Put the drumsticks in a stainless steel basin, add clean water, and soak them in 15ml cooking wine 1 hr (to remove the fishy smell).

Step 3: Then add soy sauce, salt, sugar, chicken essence, spiced powder, black pepper powder and ginger slices to the stainless steel basin to pickle the chicken leg meat.

Step 4: Heat the barbecue carbon with a gas stove until the color of the barbecue carbon turns silver.

Step 5: Put the carbon with stable heat into the barbecue oven with a clip.

Step 6: Put the pickled chicken legs with chicken skin facing down on the barbecue net.

Step 7: Bake until the chicken skin is oily and the color turns brown. Turn over and continue baking.

Step 8: Bake until the meat surface of the chicken leg turns brown.

Tips: the barbecue is hot, and the gas stove should be turned off in time after the heat is stable to prevent accidents; In addition, when the chicken leg meat is placed on the barbecue net, the water of the chicken leg meat should be drained, otherwise the water will make the carbon smoke and cause suffocation.