They are usually salt-baked in supermarkets. The general method is as follows:

1. Wash the chicken legs, wring out the excess water with your hands, and add shredded ginger, a little oil, and a little Spread salt on the chicken legs as evenly as possible and marinate for half an hour to an hour.

2. Then put it on a plate and steam it first. The chicken legs are relatively tender and will be ready in a while.

3. Apply a layer of oil to the bottom of a clean rice cooker, sprinkle a little shredded ginger, then place the chicken legs in the rice cooker, cover it, and press the switch to "cook".

4. When it automatically jumps to keep warm, turn it over and repeat 2 to 3 times.

5. Sprinkle a little green onion for the last time, and pour a little soy sauce after it is out of the pan. It will be golden and tender!

Tips

1. Once steamed, fry it in a rice cooker. It tastes great!

2. Use less salt when applying it. Soy sauce is also salty. Adding too much salt will make it very salty!

You can try it!