1. First coat the Beijing oil chicken with 10 grams of salt and marinate in the refrigerator for one to two days
2. Prepare all kinds of ingredients, cut pineapple, cut ginger, green onions, and green peppers. Because oily chicken has a lot of oil, I get all the oil and skin out, and I will use it for deep-frying.
3. Don't put oil in the pot, put in chicken fat, and medium heat
4. The chicken fat is separated out, and the more oil can be filled up, and you can usually stir-fry and noodles
5. Leave some chicken skin and oil in the pot, add the green onion and sliced ginger until fragrant
6. Pour the chicken, flatten and fry for one side, then stir fry
7. Stir-fry until there is no moisture, and the surface is a little burnt, add cooking wine and stir-fry until volatile
8. Add half of the pineapple and fry until pineapple fragrant
9. Pour in water until the ingredients are covered, add soy sauce, dark soy sauce, rock sugar, cover and stew
10. After fifteen minutes, add the remaining pineapple, green pepper and starch water, stir fry evenly until the juice is on the chicken
11. Anshi Agricultural Branch Beijing chicken, expert guidance from the Academy of Agricultural Sciences, authentic Beijing flavor, nutritious and healthy quality ingredients
