笔者现在川南一家火锅厅事厨。为了提高菜品的质量，笔者经常听取客人的意见。下面这款“三椒魔芋啤酒鸡”，就是根据客人的意见，在“干锅鸡”的基础上经改进而制成的。菜中使用了川菜中常用的泡辣椒、野山椒和小青椒，并以四川特产雪山魔芋和水魔芋作配料，用啤酒烧制成菜。 I now South Sichuan a hot pot office kitchen. In order to improve the quality of dishes, I often listen to guests’ opinions. The following “Three Pepper Konjac beer chicken”, is based on the guests’ opinions, made on the basis of “Griddle Chicken” improved. Sichuan dishes used in the common pepper, wild pepper and green pepper, and Sichuan specialty snow mountain konjac and water konjac for ingredients, made of beer cooked into a dish.