1. Remove the feather and the yellowish waxy substance on the skin of the cornish. Clear out the organs inside the cornish to eliminate the smell of blood. Cut off the skin around the neck of the cornish to remove the lymph glands. Clean and drain the cornish. Cut the cornish in pieces of 3X3(inch or cm?), marinate with black bean sauce and put aside.
2. Heat oil in a pan to medium hot, put in the the Sichuan pepper and turn off the fire immediately (over-fried Sichuan pepper will become bitter), fry the Sichuan pepper slightly, remove from the oil and discard.
3. Re-heat the oil and pan fry the cornish chunk until golden brown and with lessen steam. Add a tablespoon of spicy bean paste and ginger slices and continue to pan fry.
4. When you can smell the spicy bean paste, add the dried pepper. Continue to pan fry until you can really smell the pepper. Now, the most important step: pour in a can of beer just over the cornish, turn up the heat to high until boil.
5. Add a pitch of salt, cinnamon bark, star anise, and bay leaf, cover and simmer.
6. When half of the liquid is absorbed, add in potato and tomato chunks. Continue to simmer until dry. Add in green pepper and garlic, slightly stir-fired and remove from the pan to the dish.