Wash the chicken, knead it into small pieces, and boil it into boiling water to remove blood foam; soak the dried tea tree mushrooms in warm water for 30 minutes, drain the water.
Heat the oil in the wok over the fire, stir fry in the chicken pieces, and add the garlic slices, ginger slices, fragrant leaves and dried red peppers together.
Add beer, white sugar, chicken, soy sauce and salt in turn, stir well and add boiling water that can't beat all the food.
After the soup is boiled, change to medium heat. Stew for 10 minutes, then add the tea tree mushroom and cook for another 50 minutes.