1

Wash the chicken legs with running water and remove the bones.

2

Add 15 ml cooking wine into clean water and soak 1 hour to remove blood and odor.

three

Add soy sauce, cooking wine, salt, sugar, chicken essence, spiced powder, black pepper and ginger slices to marinate chicken leg meat.

four

Massage the chicken by hand so that all the spices can enter the chicken, then seal it and store it in the refrigerator for one night (massage several times in between).

five

Barbecue carbon is heated by a gas stove to burn silver.

six

Then use a clamp to pump the stable carbon into the barbecue oven.

seven

Put the marinated chicken legs and chicken skin down on the baking net. Pay attention to control the moisture in the chicken leg, which is easy to make carbon smoke and choke people.

eight

Bake until the chicken skin is oily and brown, then turn over and bake.

nine

If you like something a little burnt, you can bake it for a while. I like to eat a little burnt chicken skin, so I bake it a few times. It's tender. When it is ripe, you can clip it out.

10

Wash lettuce, lettuce with tender chicken legs will be more greasy.

1 1

Fresh boneless chicken legs are served while they are hot, with crispy skin, tender and juicy meat and delicious taste.

12

Put the lettuce on the plate, put the roast chicken leg, cut it with a knife, and sprinkle with white sesame seeds to eat.

13

This is also the first time Xiaozi tried to barbecue in the kitchen and burn charcoal with a gas stove, which is smokeless and environmentally friendly than burning charcoal with alcohol in the wild. When barbecuing, all the vents in the kitchen are opened, and the smell of smoke in the room is almost small.

14

The salty taste is very attractive, wrapped in lettuce bags, which is amazing ~

15

In addition to grilled chicken chops, Xiaozi also baked meatballs, tempura, fish tofu, eggplant and so on ~

16

Eggplant with garlic sauce