Preparation materials: 1 Beijing fried chicken, 4 tablespoons of steamed fish black soybean oil, 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, 3 chunks, 3 pieces of rock sugar, 1 a handful of shallots, half a onion, 1 slice of ginger, 2 slices of star anise, 1 slice.

1. Wash the chicken and cut off the head and butt for later use.

2. Pour in steamed fish soy sauce and soy sauce, and spread the chicken evenly.

3. Pour in oyster sauce and mix well. Soak the chicken in the sauce for a while.

4. Prepare a pressure cooker, cover the bottom with shallots, slice ginger, cut shallots, and add rock sugar.

5. Put the chicken in the sauce into the pot, pour in all the remaining sauce, add the cinnamon star anise, and stew over high fire.

6. Boil, cover and stew, cook for a while in SAIC, and increase or decrease the time according to the ingredients.

7. Finally, collect the juice and wrap the whole chicken in caramel color, so that the chicken can be cooked when it tastes.