1. Soak the chicken legs in clear water, change the blisters halfway to remove blood, and cut the chicken joints with scissors to expose the bones.

2. Then cut the chicken lengthwise against the bone.

3. Cut the connected parts again and the bones will be taken off.

4. Drag the yellow chicken oil off the chicken skin from the cut chicken leg meat, so that it is not greasy. Chicken bones can be used for soup and chicken oil can be used for cooking.

5. After the chicken is washed with water again, it is best to use gauze to absorb the moisture on the surface, then put it in a pot, add salt (to make the chicken tasty), yellow wine (cooking wine or rice wine), pepper, shredded onion and shredded ginger, grab the chicken evenly with your hands, dip the seasoning inside and outside, and then cover it and marinate it for 2 hours (you can put it in the refrigerator in advance to marinate it, or for a long time).

6. Spread the chicken evenly on the plate together with the seasoning, then put it in a steamer, and steam it for 15 minutes (if the whole chicken with bones is used, it is best to steam it for 25-3 minutes according to the size of the chicken).

7. Take out the steamed chicken, remove the shredded onion and ginger, and let it cool naturally, and keep the hot soup on the plate. Then change the knife into strips and sprinkle a little onion oil on the surface, sprinkle with fried onion crisp, dip the chicken in seasoning juice when eating, or pour the seasoning juice on the chicken.