The preparation method of Xinjiang Big Plate Chicken is as follows:

Main Ingredients: 1 whole chicken, 4 potatoes, 1 green pepper, half of an onion, 2 small green onions, half of a piece of ginger, 6 cloves of garlic.

Accessories: 10 grams of oil, 50 milliliters of beer, 5 grams of salt, 5 grams of soy sauce, 5 grams of cooking wine, 10 grains of rock sugar, 10 peppercorns, 3 grains of seasoning, cinnamon 1 section, Pixian soybean paste 1 tablespoon.

1, prepare a whole chicken.

2, the whole chicken chopped into small pieces, blanch in boiling water, fish out for use.

3, prepare the ingredients.

4, put the oil in the pot, put the rock sugar melted over low heat.

5, icing sugar melting, put the chicken pieces stir fry evenly.

6, add cooking wine, soy sauce, stir fry evenly.

7, then add green onion, ginger and garlic, pepper, dashi, cinnamon, stir fry evenly.

8, and then into the Pixian bean paste, beer. Add water, medium-low heat stew for an hour, or into the pressure cooker pressure 20 minutes, the effect is better.

9, and then into the potatoes, stew 10 minutes.

10, and then put onions and peppers, and then put the right amount of salt, two minutes after the juice out of the pot.