500g chicken 300g diced potato (dehydrated) 50g persimmon pepper 20G scallion 20G ginger 5 g star anise 15g pepper 5g cinnamon 30g dry pepper 5 g pepper
1. Pour the oil into the pot. When the oil is hot, put the prickly ash into the pot. Fry the sweet smell and take it out. Put the white sugar into the pot and stir it slowly until the white sugar turns brown;
Pour the chicken into the pot and stir fry for a while. Put ginger and capsicum into the pot and stir fry with the chicken until there is no water in the pot. When the chicken is fried, it turns golden. Then add the bean paste and the appropriate salt. Stir quickly for a few times and turn the bean paste and the salt evenly;
Pour some beer into the pot and bring to a boil. Pour the potatoes into the pot and mix well with the chicken. First simmer for 6 or 7 minutes over high heat, then simmer for 10 minutes over low heat.
When the potatoes are stewed soft, add the green onion and turn it evenly (pay attention not to burn dry beer, but not too much beer, just a little soup in the pot). After about 1 minute, put in monosodium glutamate and garlic, mix well, then you can get out of the pot.