Ingredients: 2 chicken legs, fresh lotus leaf 1 slice, 2 tsps of light soy sauce, 2 tsps of light soy sauce, appropriate amount of salt, 25g of sugar, 20 peppers, aniseed 1 slice, fragrant leaves 1 slice, 2 tsps of cooking wine, half onion, 4 cloves of garlic and 65438 dried peppers.

step

1. Wash the chicken leg, and poke some small holes on both sides of the chicken leg with a toothpick to taste.

Flatten the garlic and slice the onion.

3. Add 1g salt, 10g sugar, 1g white pepper, 1 tablespoon soy sauce, 1 tablespoon cooking wine, garlic cloves and onions to the chicken legs.

4. Massage the chicken leg to make it delicious. Then cover the plastic wrap and put it in the refrigerator for more than 0/2 hours.

5. Wash the fresh lotus leaves with light salt water and put the pickled chicken legs into the lotus leaves.

6. Then wrap the chicken leg tightly with lotus leaves and tie it with a string.

7. Cut the green onion into sections and prepare pepper, aniseed, fragrant leaves and dried peppers.

8. Put the bundled chicken legs into the casserole, and pour the spices, green onions and the remaining soy sauce, sugar, salt, cooking wine and gravy into the pot.

9. Finally, add water to cover the lotus leaf bag, turn to low heat after boiling, cover the pot and cook for 40 minutes.

10. Take out the lotus leaf bag and taste it.