Practice:

1. Clean the three yellow chicken, cut into pieces of about 4cm, add ginger, cooking wine, five-spice powder, salt (1 teaspoon, 5g), soy sauce, oyster sauce and scrub well, marinate for about 20 minutes to taste.

2. Soak the dried bamboo shoots in water, rinse them and put them into a pot to cook for 15 minutes, then remove them from the pot and squeeze out the water.

3. Fungus soaked in warm water, remove the tip, clean, tear into equal-sized pieces with your hands, drain and spare.

4. Green garlic choose clean and cut into 4cm long sections.

5. Clean the dried mushrooms, soak them in warm water, remove the tips, and drain. Don't pour out the water, put it aside to precipitate.

6. frying pan into the oil, when the oil is hot, turn on low heat, add dried chili peppers, minced garlic, burst out of the aroma and then dialed to one side of the pan, turn on high heat and heat the oil, add the marinated chicken pieces, stir-frying until the surface of the chicken is slightly yellow, and sheng out.

7. Put the drained dried bamboo shoots, shiitake mushrooms, and fungus into the pot and stir-fry, then pour in the water used to soak shiitake mushrooms, bring to a boil over high heat, add salt (1 teaspoon, 5g), sugar, and dark soy sauce for color, and cook for another 5 minutes.

8. Pour in the chicken pieces, then pour in the beer, cover the pot and simmer on medium heat for 15 minutes, sprinkle with green garlic segments.