Crazy Recommended Oil-free Crispy Fried Chicken Thigh Steak
by Beiping-1
Favorite
Difficulty
Normal
Time
15m
Serving
2
Really recommended! No oil, crispy skin, no need to flood in advance, from preparation to entrance, it only takes 10 minutes! You heard it right, 10 minutes!
Say it again: no need to pickle, no need to pickle, no need to pickle! ! ! If you have to pick it up... Exit in the upper left corner 😂 We are really different frequencies
Can't be pickled, can't be pickled, can't be pickled! ! ! Don't stubbornly think that it won't taste good if you don't pick it!
Pickled and dehydrated! It won't be "pop juice" anymore! The meat is also denatured and not tender enough
The key to deliciousness is three points: First, dry the water. Second, fry the chicken skin over high heat until it is crispy. Third, freshly ground black pepper, freshly ground black pepper, and freshly ground black pepper! ! !
Pay attention to the heat! Low fire, medium fire, and high fire are all relative to the area of the bottom of the pot!
I want to say something to people who lose weight: I don’t need to peel it! Don't eat fat-reducing meals! Don't break the grease! Do you think you can lose weight without oil and low carbon? Too naive!
Update on July 19, 2019: Some netizens reported that the chicken skin is too oily and splashes everywhere... There are three solutions: 1. Cover the lid, but leave a gap, and don't let the water vapor on the lid condense into water droplets into the pot. . 2. Use chopsticks to hold kitchen paper towels to absorb the grease and moisture that precipitated out of the pot at any time. 3. Adjust the firepower appropriately.
Update on February 24th, 2020: If you don’t mind the soup, add a little bit of butter (within 10 grams), a little bit of light soy sauce, a little black pepper, and a little flour to the soup in the final pot. A particularly delicious sauce.
Say it again: no need to pickle, no need to pickle, no need to pickle! ! ! If you have to pick it up... Exit in the upper left corner 😂 We are really different frequencies
Can't be pickled, can't be pickled, can't be pickled! ! ! Don't stubbornly think that it won't taste good if you don't pick it!
Pickled and dehydrated! It won't be "pop juice" anymore! The meat is also denatured and not tender enough
The key to deliciousness is three points: First, dry the water. Second, fry the chicken skin over high heat until it is crispy. Third, freshly ground black pepper, freshly ground black pepper, and freshly ground black pepper! ! !
Pay attention to the heat! Low fire, medium fire, and high fire are all relative to the area of the bottom of the pot!
I want to say something to people who lose weight: I don’t need to peel it! Don't eat fat-reducing meals! Don't break the grease! Do you think you can lose weight without oil and low carbon? Too naive!
Update on July 19, 2019: Some netizens reported that the chicken skin is too oily and splashes everywhere... There are three solutions: 1. Cover the lid, but leave a gap, and don't let the water vapor on the lid condense into water droplets into the pot. . 2. Use chopsticks to hold kitchen paper towels to absorb the grease and moisture that precipitated out of the pot at any time. 3. Adjust the firepower appropriately.
Update on February 24th, 2020: If you don’t mind the soup, add a little bit of butter (within 10 grams), a little bit of light soy sauce, a little black pepper, and a little flour to the soup in the final pot. A particularly delicious sauce.
