Half a Sanhuang chicken, auricularia auricula, dried bamboo shoots, mushrooms, Lee Kum Kee special soy sauce, soy sauce, oyster sauce, cooking wine, spiced powder, beer, dried peppers, ginger and garlic sprouts.

working methods

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

2. soak the mushrooms in warm water and cut them into strips. Keep the water for soaking mushrooms and don't throw it away. 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. Put the oil in the pot, heat it, add the minced garlic and chopped dried peppers and stir-fry to give a fragrance.

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

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

7. Pour the beer into the pot, boil it, turn to medium heat, and simmer until the soup is dry.

8. Sprinkle with green garlic seedlings, stir well and taste. If you need a stronger flavor, you can add some soy sauce and oyster sauce to taste.