Line a baking dish with tinfoil and arrange the thawed bone-in meatballs on the dish, covering the handles of the sticks with tinfoil so that they don't bake. Preheat oven to 210 degrees, top and bottom heat, upper and middle layers, and bake for 10 minutes.

Expanded Information:

Bone-in Oven Preparation:

1, processing Meat and crispy bones. Cut into small pieces of minced meat, crispy bones should be cleaned and remove the black head part with blood, and then cut into small pieces for use.

2. Weigh and prepare about 700 grams of minced chicken and about 300 grams of crispy bones. As a standard about 30% crispy bones plus 70% minced meat is the best combination ratio.

3, configure the marinade for the meat: 50 grams of cook100 plus 100 grams of water to make a marinade, taking care to mix well.

4, the beginning of the marinade meat and crispy bones: ready to meat and crispy bones into the sauce marinade, stirring about 3-5 minutes can be. Then, let it sit in the freezer for a while (about 1-2 hours, that's all).

5. Skewers. Skewer the meat in the ratio and order of about 3 pieces of ground meat to one piece of crispy bone. After skewering, organize the shape to make it look as good as possible.

6, brush the sauce: in general, if the marinade should be good flavor, why brush the sauce? One is to increase the appearance of the color better look, the other is to make the overall flavor of the string more prominent and distinct. Adjust the sauce according to the ratio of 1:1, and then brush it evenly on the skewers. (According to their own taste can make a choice, brush the amount of sauce will have a direct impact on the skewer flavor concentration)

7, ready to prepare the oven or microwave, on the shelf grilled meat.

8, start grilling meat. Roast meat temperature between 180 degrees -220 degrees, if the microwave oven to adjust to the grill gear can be. Roast meat time should be determined according to the meat grilling equipment and how much meat to set, the general situation is 6-12 minutes can be. Be careful not to roast meat too long, so as not to taste too dry without meat.