Chop the chicken, wash it, and marinate it with oil, salt, allspice powder, shredded ginger, oyster sauce and a little soy sauce for half an hour.

2/7

Soak mushrooms in warm water and cut into strips. Keep the water for soaking mushrooms, don't pour it out. Soak auricularia auricula in warm water and tear it into small pieces. Soak dried bamboo shoots in water, put them in a boiling water pot15min, take them out, soak them in warm water10min, and drain.

3/7

Put oil in the pan, heat it, add garlic and chopped dried peppers and stir-fry until fragrant.

4/7

Put aside the garlic and pepper, pour the marinated chicken into the pot, fry over medium heat until both sides are slightly yellow, and serve.

5/7

Put oil in the pan, add mushrooms, fungus and drained bamboo shoots, stir fry, pour in water soaked in mushrooms, add some salt and soy sauce and cook for ten minutes.

6/7

Pour the original fried chicken pieces into the pot and stir-fry them evenly with mushrooms, fungus and dried bamboo shoots.

7/7

Pour the beer into the pot, bring it to a boil, turn to medium heat and stew until the soup is dry. Sprinkle with green garlic sprouts, stir well and taste. If you need a stronger flavor, you can add some soy sauce and oyster sauce to taste.