◇ Squeeze the chicken drumsticks with scallions and ginger slices, marinate with salt, white pepper and rice wine for 1 hour ◇ Stainless steel flat net is used, and the local chicken legs are steamed with a flat net for even heating and good effect ◇ Steaming at 95°C and center temperature at 76°C, this parameter makes the meat soft and tender with high water content ◇ After steaming out of the oven, quickly cool down and let stand, do not soak in ice water to lose chicken juice ◇ After cooling, remove the bone and slice, place on a plate, add shredded ginger and green onion, and drizzle with sesame oil