Ingredients used: chicken (I used half), potatoes, green peppers, red peppers, onions, Sichuan peppercorns, dried peppers, rock sugar (white sugar will also work), green onions (as long as the green onions are white),

1. Chop chicken into cubes

2. Cut onions, green and red peppers into cubes

3. Cut ginger into sections, cut green onions into sections, and peel garlic cloves

5. Cut potatoes into cubes

6. Chop coriander

7. Put a spoonful of red bean paste

8. Season with appropriate amount of salt

9. Stir and stir-fry briefly

10. Add beer

11. 12. Bring to boil over high heat

13. Put the potato pieces. I used a bottle of beer. The soup doesn't need to completely cover the potato pieces. It's almost as shown in the picture.

14. Cover the pot. Bring to a boil over high heat, then turn to medium heat and simmer

15. The potatoes are cooked until soft and crumbly

16. Add green peppers, red peppers, and onion pieces

17. A little while Stir fry until cooked through. Cover the pot and simmer for 3-5 seconds. Don't take too long. The color of green peppers that are too long will not look good

18. Sprinkle chopped coriander before serving! Nibble!

APPLE reminder~

1. Chicken can be blanched. I like to fry the chicken pieces directly without blanching them

2. When frying the chicken pieces, it takes a little longer to fry them until they are slightly burnt. In this way, the chicken will be more fragrant when stewed, and the fishy smell will be removed

3. If you have bean paste, it is best to add some. Increase the umami flavor

4. Do not add dark soy sauce. Directly light soy sauce. The color looks better

5. I made it with beer. You can add cooking wine and water

6. Just cut off the green pepper, red pepper and onion. Cover and simmer. Don't take too long.

The color is not good-looking