I like the flower chicken described by Jin Yong very much. Today, I can finally call Huang Rong for a fight. This time, I only choose a chicken leg to make a flower chicken leg, which is very simple.
1. Take a bamboo stick and make some small holes in the chicken leg, so that it will taste good in later curing.
2. Put the chicken legs into the basin, and pour in soy sauce, soy sauce, chicken sauce, pepper powder and sugar.
3. Rub seasoning on chicken leg repeatedly by hand to make it taste better.
4. Put the chicken leg in the fresh bag and leave it in the refrigerator for 1-2 hours.
5. Add a proper amount of white liquor to the white noodles.
6. Knead the dough and roll it into a round cake, then take out the cold chicken leg from the fresh-keeping bag.
7. Take a piece of tin paper of suitable size, wrap the chicken leg, and use toothpick to make some holes in the tin paper.
8. Wrap the tin paper with the rolled dough and leave some space at the bottom.
9. Put it into the middle layer of the preheated oven and bake for 30 minutes.