1. Ingredients: 1 native chicken, 1 potato, 1 green pepper, 1 red pepper, 1/3 onion, 6 dried chilies, 1/2 teaspoon of Sichuan peppercorns, 2 star anise , 5 pieces of garlic, 5 slices of ginger, 1 tablespoon of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of Pixian bean paste, 1 tablespoon of tomato sauce, 1/2 tablespoon of oyster sauce, 1 teaspoon of sugar, a little salt, beer 1 can.

2. Clean the outside of the chicken, then cut into small pieces and set aside.

3. Prepare the side dishes and spices. Cut potatoes, onions, green and red peppers into cubes, slice ginger, peel off the skin of garlic. No need to slice it. Use whole grains. Star anise, dried chilies, and rinse with water. , dry and set aside.

4. Boil the water in the pot, add the chicken pieces, blanch them until they change color, take them out, rinse the foam on the chicken pieces with clean water, drain and set aside.

5. Add oil to another pan, add ginger and garlic to cold oil and stir-fry until fragrant.

6. Add dried chili peppers, star anise and Sichuan peppercorns and stir-fry until fragrant.

7. Add chicken pieces, pour in a spoonful of cooking wine, and stir-fry for two minutes until the surface of the chicken is slightly brown;

8. Add potatoes and onions and continue stir-frying.

9. Add 1 spoonful of bean paste and stir well;

10. Add light soy sauce, oyster sauce, tomato paste and sugar and stir well;

11. Pour in a can of beer. The beer should cover the surface of the chicken pieces. Bring to a boil over high heat and simmer over low heat for about half an hour. Check halfway. If the water is almost dry, add an appropriate amount of beer. You can taste the taste at this time. , and then add a little salt according to your own taste.

12. When the soup is simmering until one-third of the ingredients in the pot are left, add the green and red peppers and cook until they are raw.