1. Put the oil into the pot, and wait for the oil to heat, then put the pepper in the pot, fry out the fragrance and then take it out;
2. Put the white granulated sugar into the pot and stir it slowly until the white granulated sugar is burnt yellow;
3. Pour the chicken into the pot and stir fry for a while;
4. Add ginger and capsicum to the pot and stir fry with chicken until there is no water in the pan, and the chicken pieces are fried golden yellow;
5. Add the bean paste, then add the appropriate salt, stir fry a few times quickly, mix the bean paste and salt evenly;
6. Pour some beer into the pot and bring to a boil;
7. Put potatoes, star anise and cinnamon into the pot, mix well with chicken pieces, stew for 6 or 7 minutes at high heat, and then simmer for 10 minutes at low heat;
8. When the potatoes are stewed soft, add the green onion and stir well (pay attention not to dry the beer, but not too much beer, just a little soup in the pot);
9. After about 1 minute, put in monosodium glutamate and garlic, mix well, and then you can take it out. In addition, when making the belt noodles, the noodles should be soft, wrap them with plastic film and wake up for about 20 minutes (the noodles made in this way have 'muscle strength'). After waking up, they should be rolled out wide and thin. When the big plate of chicken is not much different, put the noodles on the belt and eat them.