1. Wash the chicken wings and drain the water, draw 2 knives on the back, and put them in a container.
2. Add salt and chicken essence, then add cumin powder.
3. Add soy sauce and cornstarch, stir evenly with chopsticks, and let stand for about 30 minutes to taste.
4. Heat in a non-stick pan over high heat, brush with oil, add chicken wings to medium heat and fry until slightly charred.
5. Turn it over, fry it slightly, add about 40ml of water.
6. Cover and simmer on medium heat until the moisture is dry.
7. Open the lid and fry the chicken wings on both sides over medium and low heat until golden brown.
8. Sprinkle with cumin powder after it is ripe to turn off the heat.
9. It is ready to be eaten out of the pan and served on a plate.
10. The meat is fresh and tender, charred on the outside and tender on the inside.
11. delicious.
