1. Wash prawns and remove sand lines, legs and whiskers.

2. Stir-fry the spoon on fire, add peanut oil, heat it, stir-fry the aniseed, onion and ginger slices, stir-fry the prawns to get shrimp oil, cook the cooking wine, add refined salt, white sugar and clear soup to boil, cover it, simmer and roast thoroughly with low fire, and then move the spoon to normal fire.

3. When the juice is slightly concentrated, add monosodium glutamate and pour in sesame oil.

3. Heat oil in another wok, add garlic, ginger, pepper and dried pepper, stir-fry until fragrant, then add chicken legs and wine and mix well. 4. Add potato pieces, soy sauce and a spoonful of spicy meat sauce, and turn well.

5. put a can of beer, boil it, add onions and turn it over.

6. When the soup is almost 1/2- 1/3, add green pepper, a little water and salt and continue to cook. If you put more soy sauce and sauce, you can use a little salt.

7. collect the juice and start the pot.