1. Chop chicken legs and 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.

2. Add a proper amount of water to the pot, then put cold water into the pot and blanch the chicken for later use.

3. Pour cooking oil into the pot, add star anise, pepper, dried pepper, fragrant leaves, garlic and ginger to stir-fry until fragrant. Put Pixian bean paste into the pot and stir-fry the red oil. Stir-fry the chicken pieces in a pot. Add rock sugar, 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 the potatoes in the pot 15 minutes.

4. When stewing potatoes, put the baked naan bought in advance in the oven and bake 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.

5. Stir-fry the green pepper, red pepper and onion evenly in the pot, and start collecting juice over high fire.

6. 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 serve.

Welsh onion contains volatile oil, the main component of which is allicin, and also contains dienyl thioether and calcium oxalate. In addition, it also contains fat sausage, carotene, vitamins B and C, niacin, calcium, magnesium, iron and other ingredients. Chinese medicine believes that green onions can be used to prevent colds, aversion to cold and fever, headache and stuffy nose, abdominal pain due to yin cold, dysentery and diarrhea, internal resistance of insects, milk obstruction, and unfavorable defecation.