1 Clean the bought Sanhuang chicken, cut it into pieces of about 4cm, add ginger slices, cooking wine, spiced powder, salt (1 teaspoon, 5g), soy sauce and oyster sauce, mix well and marinate for about 20 minutes.
2 Soak the dried bamboo shoots in clear water until they are soft, rinse them, put them in a pot and cook for 15 minutes, then take them out and squeeze them dry for later use.
After soaking the fungus in warm water, remove the pedicel, clean it, tear it into pieces of equal size by hand, and drain the water for later use.
4 Wash the green garlic and cut it into 4 cm long sections.
5. Wash the dried mushrooms, soak them in warm water, remove the pedicels and drain the water for later use. Don't pour out the water for soaking mushrooms, put it aside for precipitation.
6 Come on in the wok. When the oil is hot, turn to low heat, add dried Chili and minced garlic, stir-fry until fragrant, turn to high heat, add marinated chicken pieces, stir-fry until the chicken surface is slightly yellow, and take out.
7. Stir-fry dried bamboo shoots, shiitake mushrooms and auricularia auricula, then pour in the water precipitated after soaking shiitake mushrooms, boil over high fire, add salt (1 teaspoon, 5g), white sugar and soy sauce for coloring, and cook for another 5 minutes.
After about 85 minutes, pour in chicken nuggets, then pour in half a bottle of beer, cover the lid, stew on medium heat for 15 minutes, and sprinkle with green garlic.