Practice: first put salt on the chicken leg, then put beer in, soak for 3 hours, and put onion and ginger when steaming. 20 minutes is enough. It's tender. It smells like beer again.
Ingredients: two chicken legs, onion, ginger, Laoganma hot sauce.
Practice: Take the pickled chicken legs out of the refrigerator (the pickling time is between 2 and 4 days, and it is not good to take them too short or too long), wash away the blood, control the moisture, put them in a bowl, coat them with Laoganma hot sauce, sprinkle with shredded onion and ginger, and then steam them in a pot.
Steam for about 20 minutes, take the onion and ginger out of the bowl and eat. It smells good.