2. Specific operation: chop chicken legs and chicken wings into pieces, peel and cut potatoes, break green peppers into pieces, cut onions into pieces, break red peppers into pieces, slice ginger, slice garlic, and cut dried red peppers into pieces for later use; Add a proper amount of water to the pot, then blanch the chicken in cold water for later use; Pour cooking oil into the pot, add star anise, pepper, dried pepper, fragrant leaves, garlic and ginger and stir-fry until fragrant. Put Pixian bean paste into the pot and stir-fry in red oil. Stir-fry the chicken pieces in the pot. Add rock sugar and stir-fry with soy sauce until the color is the highest. Pour beer and a bowl of water into the pot. When the fire boils, turn to low heat and stew 15 minutes. Stew potatoes in a pot for 15 minutes; When stewing potatoes, bake the baked naan bought in advance in the oven at 200 degrees for 5 minutes, then take it out and cut it into eight pieces and put it on the plate for later use; Stir-fry the green pepper, red pepper and onion evenly in the pot, and the juice begins to be collected by fire; Season with a teaspoon of salt, then add a teaspoon of chicken essence and stir well. Finally, put the saute spicy chicken on the grill and eat it.