1. Soak the chicken leg in water for more than half an hour, soak the blood in the chicken leg, and then wash it.
2. Use scissors to cut the chicken and chicken skin from the bone with scissors at the joint of chicken leg.
3. Then use a knife to cut the chicken leg longitudinally from the less covered side of the chicken skin. You can separate the chicken bone from the chicken by hand.
4. After removing the chicken bone, the chicken leg meat is unevenly distributed and uneven. Use a knife to slice the thick part of the chicken into continuous large pieces (do not cut the chicken, or connect it with the chicken skin below), and cover the place with less chicken, so that the whole chicken skin will be covered by the chicken flat.
5. Cut the chicken with a knife. First chop the chicken vertically, then turn the chicken leg and chop it again. Pay attention not to use too much force. Do not chop the chicken thoroughly or break the chicken skin. After this treatment, it is easy to taste and roll the eggs into rolls.
6. Cut the scallion into shreds, ginger into slices, and then smash the back of the knife into fine particles. Put them into the container, and then put in the soy sauce, cooking wine, pepper, salt (can not be put) and mix well.
7. Put the chicken legs into the seasoning sauce, cover both sides with marinade and marinate for 20 minutes.
8. Shake off the green onion and ginger from the pickled chicken legs, then cut the egg into 4-5 pieces vertically, and arrange the side of the chicken leg.
9. Roll it up, then roll it with gauze, or wrap it with plastic wrap (I still think gauze is safer).
10. Then roll up the gauze chicken legs with tin foil, and tighten the chicken legs in opposite directions on both sides; if there is no tin foil, you can use rope to wrap the chicken legs wrapped with gauze, but the shape is not as good as that of tin paper roll; you can also use gauze to roll the rest, but the gauze is better to roll two layers more tightly.
11. Put the rolled chicken drumsticks into the steamer. After boiling over a high heat, steam the chicken legs over medium and low heat for 30 minutes. After turning off the heat, take them out and let them cool. Then open the tin foil and gauze. Only in this way can they be cut into beautiful round pieces without spreading.
12. After slicing, you can eat it directly.