2. Put all the seasonings in the marinade into a small pot, turn off the fire after boiling, and slowly cook until it is sticky or only 2/3 of the original.
Wait for the marinade to cool.
3. Cut dried mushrooms, sweet peppers, mushrooms, onions and other vegetables into pieces of uniform size.
4. Dip the cut vegetables in the marinade before taking them out, especially the water-borne mushrooms can't be put inside for a long time, otherwise they will absorb a lot of juice and bake very salty.
5. dip the chicken in the marinade, too. If the chicken is even in size, it can be marinated for a few minutes. If it is too small, it should be taken out, otherwise it will be very salty.
6. Put the chicken and vegetables dipped in the marinade on the prepared bamboo stick in turn.
7. You don't have to pour out the gravy, you can brush it on the barbecue. Remember to turn over when roasting until the chicken is golden and cooked.
If there is no barbecue grill, you can use the barbecue function of the oven. Bake for 2-3 minutes, then take out and brush with marinade. Then bake it several times until it is cooked, but don't.
It is dry. If there is no oven, you can fry it in a pan. Put a little oil in the pot, fry it slowly, turn it more halfway, brush the surface with marinade and weigh it.
Repeat several times until it is cooked.