Oil-free Low-fat Chicken Wings
1.
Thaw the chicken wings in advance, make two cuts in reserve, add 2 spoons of light soy sauce, 1 spoon of cooking wine, soak for 10 minutes, and flip in the middle. Cut the red bell pepper into small pieces, and cut the purple cabbage into thin strips. Set aside.
2.
Repeatedly use kitchen paper to soak the chicken wings dry. There should be no water on the surface of the chicken skin, and the knife edge must also be soaked dry.
3.
Use a large frying pan of the Queen's steel pot and preheat over medium heat. When checking the pot temperature, use chopsticks soaked in water and sprinkle it into the pot. The water droplets on the bottom of the pot roll like water on the lotus leaf. At this time, the temperature of the bottom of the pot is just right.
4.
Put the skin side of the chicken wings into the inner edge of the pot. The temperature in the middle of the pot is relatively high, which is difficult to control and easy to paste. Put the lid on the pot and let it go on low heat for 3 minutes, then remove the lid and turn it over.
5.
1 Use chopsticks in the middle of the chicken wings to see if the thickest part is well cooked. If you still have the juice, turn it over and fry for a few more minutes. 2 Set the pan, spread the purple cabbage silk on the bottom, arrange the chicken wings neatly, put red sweet peppers on top to decorate the color, and evenly sprinkle with salt and pepper powder.
Tips:
Cooking with low oil and low temperature can preserve the nutrition and original flavor of the ingredients to the maximum. This is the biggest feature of the Queen Amway Cookware.
