material

The main ingredient is chicken skeleton.

Ingredients: ginger, garlic, onion, sugar, 2 tablespoons, pepper powder, cooking wine, soy sauce, oyster sauce and black pepper.

working methods

1. Wash and drain the chicken skeleton, poke a hole in the chicken skeleton with a fork, sprinkle 1 spoon of salt on the chicken skeleton, and let it stand for about 15 minutes.

-I'll marinate it with sauce later. It's easier to taste by making a few holes.

2. Chop onion, ginger and garlic, add them into a large bowl with chicken skeleton, add pepper powder, sugar, cooking wine, soy sauce, soy sauce and oyster sauce, sprinkle with appropriate amount of black pepper and mix well.

3. Pour the chicken skeleton and sauce into a clean fresh-keeping bag, seal it and put it in the refrigerator for 24 hours.

4. You can pick up the bag and shake it half-way, so that every part of the chicken skeleton can get the sauce.

5. Mix 2 spoonfuls of honey and 1 spoon of white vinegar into juice.

This is the "crispy water" mentioned in the last honey roasted wing. I learned it from kapok, which can make the skin crisp and shiny. 6. Preheat the oven to 200 degrees. Spread tin foil on the baking tray and pour in a small glass of water. Put the chicken skeleton on the baking net, brush it with honey water from step 5, dry it, and bake it in the oven for 20 minutes. Take it out and brush it with a layer of honey water, and continue to bake for about 30 minutes until the chicken skeleton is cooked.

-In the baking process, soup and sugar juice will drip on the baking tray, which will carbonize and turn black after high temperature, making it difficult to clean. This problem can be avoided by laying tin foil and pouring water.

Tips:

1. The baking time is for reference only, and the specific time is adjusted according to the chicken skeleton size and oven conditions, and attention should be paid to the observation in the later baking period.

2. In the later stage, if the chicken skeleton is not cooked, but it is too dark, you can cover it with a layer of tin foil to avoid baking.