2. Gently draw two knives on both sides of the chicken leg, and steam it faster later.

3. Add a little oyster sauce, pepper and salt to the cut chicken leg and marinate it for taste. After marinating for 8 minutes, put the chicken legs on the plate.

4. Prepare ginger and shallots for later use. Soak the Lycium barbarum in a boiling water bowl for 5 minutes, then pour out the water, and save the Lycium barbarum for final decoration.

5. Prepare 1 spoon and a half of steamed fish and soy sauce for later use. Boil a little water in the pot first, and then put down the steaming net.

6. Put the chicken legs into a hot water steamer, add ginger slices and scallion on the surface of the chicken legs, and steam them together for 10 minute. The chicken leg is steamed, with shallots and ginger slices on it, and it is not needed.

7. Pour the steamed fish and soy sauce on the steamed chicken leg. I want to eat lightly this time and don't add hot oil.

8. Finally, put the medlar on the chicken leg and put a little chopped green onion on it, and it's all done.