2. Brush a thin layer of cooking oil on both sides with a brush. In order to clean the baking tray conveniently, I put a piece of tin foil in it.
3. Put the flesh and blood into the middle and lower layers of the preheated oven and bake at 180 degrees for 20 minutes. Stop taking out the baking tray, turn it over and let the flesh continue to bake.
4. Draw any pattern on both sides of sausage with a knife, put it in a baking tray, and then brush a thin layer of cooking oil on both sides of sausage with a brush.
5. Put the sausage in the middle and lower layers of the oven and bake at 200 degrees 15 minutes. Stop taking out the baking tray in the middle and turn the sausage over to continue baking. The sausage baked in front is flesh and blood, and the oven does not need preheating.
6. After the chicken breast is thawed, the bottom of the bamboo stick is wrapped with tin foil, so that the bamboo stick will not turn black. Put it in a baking tray connected with the roasted flesh and blood. The bottom can be brushed with a thin layer of oil, and the chicken breast skewers are larger. It is more suitable to bake on two plates.
7. Put the chicken breast skewers in the middle and lower layers of the oven and bake at 200 degrees for 25 minutes. Stop taking out the baking tray and turn it over to continue baking. The front of the sausage has been baked, so the oven doesn't need preheating.
8. Bake and drain the oil.