Cut the chicken legs, add a lot of green onions and a few slices of ginger, two tablespoons of cooking wine, a little sugar, enough salt and a white pepper, grab it evenly, pickle for 30 minutes.
A large piece of ginger is shaved.
Low-fire fried onion oil, I used two kinds of onions, fried to the onions, dried and discarded.
Pour the onion oil into the ginger puree
The remaining temperature will continue to heat the ginger mud, bring out the fragrance, and then add a little sesame oil after cooling.
Prepare a large piece of baking paper and transfer the pickled chicken and green onion to the baking paper
Fold it up and fold it in a similar way to the box of the leeks, as shown.
Bake in the oven at 170 degrees for 40-50 minutes.rIf the edge of the paper is colored and coked, tin foil is applied.
Baked well, baked.
Topped with ginger and scallions, sprinkled with green onion, rich in roasted shallots, raw onions and fried onions. The paper bag is baked to retain as much moisture and onion as possible. The chicken is tender and tender. The chicken is finished.