Self created version of potato roasted chicken

1. A fresh three yellow chicken, freeze it for three to four hours after buying it, and then marinate it with freshly squeezed ginger juice for seven to eight minutes

2. Chop the marinated chicken into even chunks

3. Add water to the pot and bring to a boil, then blanch the chicken cubes for about three minutes

4. Cut dried chili peppers into sections

5. Peel, wash and cut ginger into small pieces for later use

6. Prepare Sichuan pepper, star anise, cinnamon, etc

7. Remove the blanched chicken chunks, rinse the surface foam with warm water, and drain for later use

8. Prepare two cans of beer for later use

9. Pour oil into the pot and cook over high heat until 70% hot. Then, add ginger slices, Sichuan peppercorns, star anise, cinnamon, and dried chili peppers and stir fry until fragrant

10. Add chicken chunks and stir fry for two minutes

11. Pour in beer until it has not passed through the chicken nuggets

12. Pour in dark soy sauce, bring to a boil over high heat, skim off the foam

13. Add tomato sauce, white sugar, cover with a lid, and turn low heat to simmer for about 20-30 minutes

14. Wash the potatoes and peel them, then prepare the green peppers. These are slightly spicy, and if you don't like the spiciness, you can magnify them. They can serve as decoration but not as spicy

15. Cut potatoes into even small pieces

16. Wash and cut chili peppers into small pieces

17. When there is more than one-third of the soup left, put in the sliced potatoes, cover them, and continue to simmer for about ten minutes

18. Season with salt, add chili peppers, stir fry over high heat until evenly cooked, then serve

19. Check if the color is drooling

20. Super Dinner