Material: 6 pipa legs.

Accessories: 50g old marinade, 5g ginger, 2 star anise, appropriate amount of pepper and water.

Tools: plates, pots, chicken bone scissors, rice cookers.

1. Prepare pipa legs and old gravy.

2. After the pipa leg is completely thawed, cut the bone with chicken bone scissors, not necessarily cut in half.

3. Boil a pot of hot water, add ginger slices, star anise and appropriate amount of pepper to boil, and then add chicken leg meat.

4. Cook the drumsticks until they change color, and there is no blood oozing out. Remove and clean floating foam.

5. Drain the boiled chicken legs slightly.

6. Put the cooked chicken leg meat and old marinade seasoning into the rice cooker and add appropriate amount of water. If the taste is light, you can add more water, based on the skin of chicken leg meat.

7. It is recommended to put the chicken leg meat in, with the skin facing up. The skin of chicken leg meat is tender, so it is not good to soak in brine for a long time.

8. Select the steaming/cooking program of the rice cooker program, and the chicken leg meat is marinated for half an hour.

9. Good color and fragrance. It is faster and more convenient than using spice marinade before. It is also good to fish out the marinated chicken leg and mix the noodles with gravy.