2. After the chicken leg is thoroughly dried inside and outside, first wipe the chicken leg with oil, then evenly wipe the whole chicken leg with refined salt and chicken essence, and grasp the salt and chicken essence in your hand. Coat the whole chicken leg from top to bottom and set aside! You can put it for more than an hour if you have enough time.

3. Pour a thin layer of oil into the cleaned rice cooker, add ginger slices, put the pickled chicken legs into the rice cooker, cover it, plug in the power supply, press the switch until the rice cooker trips automatically, open the cover, turn the chicken over with chopsticks, and then press the switch. This time, the rice cooker will trip automatically, and it will be ok. Add onion and stew for 5 minutes.