Garlic Golden Hammer
1.
Wash the lute legs, soak in clean water for about 1 hour, soak in bleeding water
2.
Chop garlic, cut coriander into sections, prepare southern milk and juice, soy sauce, Erguotou, sugar, pepper, rice noodles, and corn starch
3.
Use a knife or scissors to separate the meat tendon from the chicken bone at the end of the lute leg. Slowly push the chicken down to separate the chicken from the bones and turn the chicken down into a ball. Make a few cuts on the chicken to make it easier to taste when marinated
4.
Put the ball-shaped drumsticks into the fresh-keeping box, pour in Erguotou, sprinkle with pepper, pour in rice flour, cornstarch, sugar garlic, soy sauce, coriander, southern milk and juice
5.
Grasp evenly with your hands to ensure that each leg of the lute is evenly painted. Put the lid on the fresh-keeping box and marinate in the refrigerator for two days (turn over several times in the middle)
6.
Lay tin foil on the baking tray (matte side up), put a grilling net on top, and then wrap the top of the marinated pipa leg chicken bones with tin foil (so that the chicken bones will not be burnt during baking), in turn Put it on the grill
7.
Preheat the COUSS E3 oven at 220 degrees, turn on the hot air circulation, put the roasting net with the drumsticks into the upper middle of the oven, and bake for 15-20 minutes
8.
The bees can be removed and brushed midway. Put it in the oven and bake for 15-20 minutes. If you like to eat it, you can extend the time
Tips:
1. The time to marinate the lute legs is not less than one day, preferably two days, so that it is easy to taste.
2. If you want to marinate the pipa leg more delicious, you can use a knife on the pipa leg or use a toothpick to make small holes in the chicken wings, turning it over several times in the middle.
3. If there is no sticky rice noodles, you can leave it out. Use sticky rice noodles to marinate the barbecue, which can play the role of crispy on the outside and smooth on the inside; Hongxing Erguotou high-concentration fragrant white wine is used to marinate the barbecue, which will make the barbecue more fragrant Do not use rice wine and Huadiao wine to marinate, it will cover up the aroma of chicken.
4. Spread tin foil on the baking tray to prevent staining the baking tray. Put the shank on the baking net to bake, so that the heat is more even.
5. High-fire roasting is to quickly lock the chicken juice inside, while low-fire slow roasting chicken will be very woody.
6. If you like a burnt taste, the baking time can be extended.
