Chicken leg, ginger, onion, white wine, salt, peanut oil, soy sauce, starch.

Preparatory work:

Wash the chicken legs, drain the water, apply a layer of fine salt and marinate for about five minutes. Chop ginger, onion and onion leaves separately.

Production steps:

1. First coat the marinated chicken leg with a layer of white wine, then coat the chicken leg with chopped green onion and shredded ginger, then steam in a boiling water pot for 15 minutes, and then turn off the fire and stew for about 5 minutes.

The way to judge whether it is cooked is to insert chopsticks into the thickest part of the chicken leg, so that it can easily pierce the chicken without bleeding. When cutting into pieces, if the chicken bone is bright red, it is not cooked, and the deep red is just right. If it's black, it's overcooked.

2. Heat the wok, then pour in proper amount of peanut oil to stir-fry the onion leaves, then pour the soup steamed from the steamed chicken into the wok, add a few drops of soy sauce, thicken it with water starch and pour it on the chicken legs.