Cooking Steps

1. 

   Step1:Buy a small local chicken (no public, no dying, no old chicken. The local chicken will also make do with it). Weigh two Jin. Cut into pieces. Mix with ginger, wine, five flavor powder, salt, soy sauce and oyster sauce. Marinate for about 20 minutes. Taste good.

2. 

   Step2:Dried bamboo shoots (shredded bamboo shoots and flower shoots are all OK). Fungus and mushroom are soaked. Soak the dried bamboo shoots in soft water. Change the water several times more. Rinse them and put them in the pot and boil for more than ten minutes. Then pour them out. Wring the water. Then soak them in water. Take off the head of fungus and mushroom. Cut into small pieces. Stir fry these three in a white pot and serve with water.

3. 

   Step3:Heat the pot, put the oil in it, dry several peppers (I put more than a dozen) and beat 4 or 5 pieces of minced garlic rice. Stir in the small heat to make the flavor. Turn the heat to heat the oil. Put the marinated chicken pieces. Stir fry and dry the water. The surface of the chicken is slightly yellow. Put it out. Put the dried bamboo shoots, mushrooms and agaric in it. Suck the oil. Pour in the water precipitated after soaking the mushroom. Boil it. Add some salt and sugar, and add some color to the soy sauce. Cook for a while. Pour in the chicken pieces . pour half a bottle of beer. Close the lid. Simmer for ten minutes. Sprinkle the garlic. Put the pot on the induction cooker and eat while heating (in order to prevent the paste from turning over the bottom from time to time, pour some beer in).

4. 

   Step4:This dish can't be fresh without chicken essence. The bamboo shoots, agaric and mushroom taste delicious. When the chicken is eaten in 78-78-8, add some water to it. Boil it. Scald the Flammulina mushroom, fungus, avocado, lettuce, cabbage It's enough to entertain four or five friends.