1. Put the chicken pieces into the water with green onion and ginger and blanch them for two minutes.
2. Pour oil in a wok, add star anise, bay leaves and ginger slices and sauté until fragrant.
3. Add Chinese pepper and dried sea pepper and sauté until fragrant.
4. Add bean paste and sauté until fragrant.
5. Add the chicken nuggets and rock sugar over the water, and stir fry until fragrant.
6. Pour the beer.
7. Turn the high fire to medium and small fire and cook the chicken pieces.
8. When the juice is about to dry, put the potatoes on the hob and fry them over high heat.
9. Add broth to medium and small heat.
10. Add green pepper pieces and sauté until fragrant.
11. Serve the plate and serve to the table.
Tips:I use Erjingtiao dried sea pepper. For those who like spicy food, I use millet or Indian devil pepper.
