It's not difficult to make this kind of food, but everyone has different hands-on ability, so you can try it several times and adjust it to find your own taste ~

Method 1:

Roasted bird with chicken leg, onion, green pepper, Japanese soy sauce, black pepper powder, salt, salad oil, two spoonfuls of sugar or honey (Japanese chicken kebabs). Cut the onion or green pepper into sections and prepare to copy. Use 1 part soy sauce, 2 parts salad oil, a little black pepper and half a spoonful of sugar, and add a little oyster sauce for seasoning. Mix them into sauce and prepare the chicken skin to ball outwards. Put the green pepper and onion in an oven or oven for preheating, and put them on the shelf to start baking. It is best to have an open oven for easy turning. When turning over, I found that the surface turned white and began to harden, so zhidao brushed a layer of sauce and brushed it on the newly turned side. Be careful not to drip oil and sauce on the heater, it will smoke. After baking for a while, I found that the corner of the dish or chicken began to burn, indicating that the temperature had exceeded 185 degrees, and I could eat it by sprinkling salt and pepper and turning it over. The perfect roast bird is tender inside and outside, and the entrance is soft, if the chicken is fresh enough.

Method 2

1. Wash the chicken legs and green onions.

2. Cut the chicken leg with scissors.

3. Remove the bone.

4. Wash the chicken leg, cut it into pieces and marinate it with cooking wine for ten minutes.

5. string the marinated chicken leg meat and green onions at intervals with bamboo sticks.

6. preheat the oven baking mode for 15 minutes, then put the prepared roasted bird in, sprinkle with Shanghai salt and bake for 2 minutes.

Method 3

Step 1 Wash the chicken legs and green onions

Step 2 Cut the green onions

Step 3 Cut the chicken legs with scissors, remove the bones and wash them

Step 4 Cut the chicken legs and marinate them with cooking wine for 1 minutes

Step 5 Use bamboo.