2. Chop chicken legs and wings into pieces, peel potatoes and cut them into pieces, break green peppers into pieces, cut onions, break red peppers into pieces, slice ginger, slice garlic and cut dried red peppers into sections for later use.
3. Add a proper amount of water to the pot, then put cold water into the pot and blanch the chicken for later use.
4. Pour cooking oil into the pot. After the oil is hot, add star anise, pepper, dried pepper, fragrant leaves, garlic and ginger to stir-fry for fragrance. Put Pixian bean paste into the pot and stir-fry the red oil. Stir-fry the chicken pieces in a pot. Add rock sugar, stir-fry with soy sauce until the color is the highest. Pour beer and a bowl of water into the pot. When the fire boils, turn to low heat and stew 15 minutes. Stew the potatoes in the pot 15 minutes.
5. When stewing potatoes, put the baked naan bought in advance in the oven and bake at 200 degrees for 5 minutes, then take it out and cut it into eight pieces and put it on the plate for later use.
6. Stir-fry the green pepper, red pepper and onion evenly in the pot, and start collecting juice over high fire.
7. Season with a teaspoon of salt, then add a teaspoon of chicken essence and stir well. Finally, put the saute spicy chicken on the grill and serve.