2. Put the barbecue material into 90g water and stir well.
3. Pour 1 into the chicken nuggets, marinate for more than 3 hours, and turn it a few times in the middle.
4. Code the pickled chicken pieces in a tin foil tray.
5. Cut a piece of tin foil that is larger than the baking tray, crease it four times according to the size of the baking tray, cut off each intersecting crease and cut it four times.
6. Put it in a baking tray and fold it into a rectangle. Fold the grown tin foil into it and a simple tin carton will be made.
7. Cut the potatoes and soak them in seasoning water for about 10 minute.
8. Cook on the fire for a while until the soup thickens, about 5 minutes, and then cool for later use.
9. Bake chicken nuggets in a preheated oven at 180 degrees for 5 minutes, add potatoes, bake for 10 minutes, and sprinkle with salt and black pepper.
10, then bake for about 20 minutes, and brush a thick layer of seasoning on the chicken pieces every 10 minute, which tastes delicious.
1 1. At this time, the chicken is cooked and the oil flows into the baking tray. I scooped a lot with a spoon. Bake the lower layer for 5 minutes to collect juice, and bake the upper layer for 5 minutes. For the sake of color, all right, take out the oven.