2. Braised pork ingredients: navel orange, garlic, Jiang Mo, chopped green onion, pepper water 1/2 tablespoons, soy sauce 2 tablespoons, oyster sauce 1/2 tablespoons, cumin powder 1/4 tablespoons, sugar 1/8 tablespoons, and cornmeal 65438.
Honey juice: honey 1 tbsp, sesame oil 1/2 tbsp.
3.a. Processing of drumsticks:
1. Wash the chicken legs and prepare a knife.
2. Use a knife to remove the chicken leg bones.
3. chop the chicken leg with the back of the knife.
4. Cut the cut chicken leg into square blocks with a length of about 2CM and a width of about 2CM.
5. Put the chicken pieces into a large bowl, pour in minced garlic, Jiang Mo, chopped green onion, 1/2 tablespoons of pepper water, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 1/2 tablespoons of cumin powder, 1/4 tablespoons of sugar, 1/8 tablespoons of salt, and add the sauce.
6. Mix the marinade and chicken evenly, cover with plastic wrap and marinate in the refrigerator 1 hour.
4.b. Prepare vegetables VS bamboo sticks:
1. Wash the green, red and Huang San peppers and cut them into square blocks about 2 cm long and 2 cm wide.
2. Peel the onion and cut it into cubes about 2cm long and 2cm wide.
3. Soak the bamboo stick in cold water in advance 10 minute.
5. Experience and experience:
1. After the chicken leg is boned, chop the leg meat loosely with the back of a knife, so that the meat is fresh and tender when pickled, and it is easier to taste.
Don't cut the chicken pieces too small. Chicken that is too small shrinks easily when baking.
3. Adding onion and squeezed orange juice when curing chicken can not only increase the flavor and moisture of chicken, but also eliminate the greasy and fishy smell of chicken. Therefore, before pickling, try to grab all the sauces by hand to give full play to the fragrance.
4. When wearing mutton kebabs, don't let all the ingredients lean together, and leave a certain gap, so that when baking, the food is heated evenly around, which is conducive to the maturity of the food.
5. Brush bacon on both sides of the skewer before baking to make the chicken taste stronger.
6. After the roast chicken skewers are roasted, brush honey on both sides and bake for a while, so that the roasted chicken wings are more colorful and taste better.
7. The temperature and time of each oven are different, and the baking time and temperature should be adjusted according to the actual situation.
8. Sprinkle some white sesame seeds on the surface of the roast chicken skewer, which tastes more fragrant.
6, chicken leg boneless process:
1. Prepare a sharp knife.
Draw a circle on the thin section of the chicken leg with a knife and cut off the skin and tendons.
3. on the surface of the chicken leg, cut a knife with a small knife until the chicken bone is exposed.
4. Then put down the drumstick, hold the thin section with your left hand, and scrape it with your right hand along the drumstick to the thick end, so that the tendons attached to the leg bones can be separated from the meat.
5. White joints can be seen all the way to the bottom of the thick end.
6. Cut the white joint with a blade to separate the bone and meat at the joint.
7. In this way, the boneless chicken leg is finished. Don't throw away the bones, put them in the fresh-keeping belt and freeze them in the freezer. Accumulate a certain amount, break the bones and boil a pot of soup, which is a good soup.