Ingredients: 1 three-yellow chicken

2 medium-sized potatoes

2 cans of beer

3 tablespoons of tomato sauce (45 grams)

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1 piece of ginger

30 pieces of Sichuan peppercorns

3 pieces of star anise (aniseed)

One piece of cinnamon bark

Dark soy sauce 2 tablespoons (30ml) sugar 1 tablespoon (15g)

1 teaspoon salt (5g)

Method:

1. Chop the three-yellow chicken into about 4 cm size chunks. Pour water into the pot and bring to a boil over high heat. Add the chicken pieces and blanch them for 3 minutes. Remove and rinse the foam on the surface of the chicken pieces with water. Drain and set aside. Peel and slice the ginger, remove the stems and seeds of the pepper and cut into large pieces.

2. Pour oil into the pot and heat over high heat. When the oil is 70% hot, add ginger slices, peppercorns, star anise, and cinnamon. Stir-fry until fragrant. Add chicken pieces and stir-fry for 2 minutes. Pour in Pour the beer to cover the surface of the chicken pieces.

3. Pour in the dark soy sauce, bring to a boil, skim off the foam again, add tomato paste and sugar, cover with a lid, lower the heat to low, and simmer for 20 minutes. Peel the potatoes and cut them into large pieces of about 4 cm, put them in the pot, cover them, and continue to simmer over low heat for 10 minutes.

4. Add salt and stir-fry evenly, then turn to high heat, add colored pepper pieces, and stir-fry for 1 minute before serving.