Suck on the barbecue

1

Get four chicken legs ready, clean up。

2

Take a chicken leg, like a map of a centimeter to the head, and cut a circle with a knife。

3

The chicken leg side down, the less side up, cut open with a knife. The chicken legs are mostly slashy, so the meat will be smaller, it'll be easier to cut off the less

4

Then slowly separate the flesh along the chicken leg bone。

5

Finally cut at the end, the whole chicken leg bone is removed。

6

Four in turn。

7

Cut the boned chicken leg into about 1.5 centimetres of meat and put it in a big bowl。

8

(c) Infusion of roasted meat, roasted sauce and a little edible oil。

9

Put your gloves on, grab it and cover it, and freeze it in the fridge for more than two hours。

10

Bamboos were immersed with water earlier, and then a string of meat. Four chicken legs can be a string of eight

11

The oven is pre-heated, 230 degrees, takes an oven with tin paper in it, places it at the bottom of the oven, and then discharges it on the grill, puts it in the middle of the oven for about 10 minutes, then throws it out with a little pepper powder and powder. If you don't eat spicy, it'll be delicious

Shi Xin's Tips: 1: If you find deboning chicken drumsticks troublesome, you can choose chicken breast, but the texture is not as good as drumsticks. 2: When deboning the drumsticks, I like to leave the cartilage on the meat; it tastes especially delicious. 3: When roasting meat, the oven must be preheated in advance, not turned on after putting the meat in. 4: Place a baking tray at the bottom lined with foil to prevent oil from dripping off the skewers during roasting. 5: The specific roasting time depends on your own oven and the amount of skewers. 6: Sprinkle cumin powder on the roasted skewers for a wonderful aroma.