2. After the chicken is slaughtered, the hair is removed, the internal organs are removed, the chicken is washed and chopped into pieces, and the noodles are blanched in boiling water to remove the foam, taken out and drained, dried red pepper is cut into sections, sliced with ginger 10g, and broken with 30g; 50g of onion is cut into knots and 50g of onion is tied, peanuts are fried in the oil pan, mushrooms are sliced, winter bamboo shoots are cut into hob blocks, and lettuce is cut into hob blocks.
3. Mix the chicken nuggets with cooking wine 15g, ginger nuggets 15g and refined salt 1g, marinate for 20min, put the pot on high fire, add pork bone soup to boil, add the chicken nuggets with ginger nuggets 15g, and cook the onion, allspice powder and pepper until the chicken is 70% mature, then take out the chicken soup.
4. Put the wok on a strong fire, add rapeseed oil and burn it until it is six-cooked, take out the chili festival in brown-red, put pepper and fry it until the oil temperature is seven-cooked, add chicken pieces and stir-fry for a while, then add spicy dry pot sauce, lard and beer to stir-fry the chicken until it is crisp and fragrant, add chili festival, pepper, chicken essence, white sugar and refined salt, and continue to stir-fry the sliced mushrooms, winter bamboo shoots and lettuce heads.