2. Handle meat and fragile bones. Cut into small pieces, clean up the fragile bones, remove the bloody blackheads, and then cut into small pieces for later use.
Production method (12 sheets)
3. Weigh 700 grams of minced chicken and 300 grams of crispy bones and get ready. According to the standard, about 30% crisp bones and 70% minced meat are the best combination ratio.
4. Prepare the sauce for cured meat: 50g pot 100 sauce and 100g water to prepare the sauce for cured meat, and pay attention to stirring evenly.
5. Start curing the meat and brittle bones: pour the prepared meat and brittle bones into the juice for curing and stir for about 3-5 minutes. Then, put it in the freezer for a period of time (about 1-2 hours).
6. Cross-sign. String together according to the ratio and order of about 3 pieces of minced meat 1 piece of brittle bone. Tidy it up after stringing it together.
as close as blood and flesh—be inseparably linked to
Modeling, try to look good. Although I do my own consumption, I will feel better if I have a good figure. 7. Brush sauce: Under normal circumstances, if it tastes good, it should be fine. Why do you brush the sauce? One is to increase the appearance color to look better, and the other is to make the overall flavor of the string more prominent and distinct. Mix the juice according to the ratio of material to water 1: 1, and then brush it evenly on the kebab. (You can choose according to your own taste, and the amount of brush sauce will directly affect the flavor concentration of the string. )
8. Prepare an oven or microwave oven and barbecue it on the shelf.
9. Start the barbecue. The barbecue temperature is between 180 and 220 degrees. If you use the microwave oven, you can adjust it to the barbecue position. The barbecue time depends on the barbecue equipment and barbecue times. It usually takes 6- 12 minutes.