Ingredients: one Sanhuang chicken (about 2kg), large potatoes 1 piece (quantity as per one's preference), one green pepper each, a little onion ginger, 2 spoons of Pixian bean paste, dried pepper 1 teaspoon, pepper, star anise, cinnamon, soy sauce, beer, salt, sugar, oil, etc.

After cleaning the chicken, cut it into small pieces (a child in Xinjiang said that the pieces I chopped were too small), blanch it with boiling water to remove blood and dirty things, cut the dried pepper into sections, and slice the onion and ginger.

Put two tablespoons of oil in the pot, add pepper when the oil is warm, fry it with low fire, then take it out, add 1 tablespoon of sugar, stir quickly to melt the sugar, and when the sugar turns brown slowly, pour the chicken pieces and stir fry quickly.

Add bean paste, dried chili and onion ginger, stir fry, and add 1 tsp soy sauce, stir fry evenly, pour beer into the pot (more beer will be poured soon), bring to a boil over high heat, and simmer the chicken for 20 minutes (in the meantime, open the pot to see, I'm a novice and I'm afraid of burning the dry pot, so I'll add more beer if the pot is going to boil dry).