Wash and dry the chicken legs
Pour 1/4 can of beer, 2 tablespoons of soy sauce, 2 pieces of ginger and shallots, mix well and cover with plastic wrap for 2 hours.
Dry shiitake mushrooms with cold water to wash off the dust, pour a large bowl of hot water, soak for 30 minutes
Chestnut husk and endothelium, spare
Heat the wok, add some cooking oil, wait until the oil temperature rises slightly, put the marinated chicken leg pieces, and fry each side until golden
Add dried chili, ginger and garlic and stir fry slightly. Pour in the remaining beer, 2 tablespoons soy sauce, 1/2 teaspoon of sugar, and cook for 3-5 minutes. Put in chestnut, shiitake mushrooms and shampoo water, the amount of water is not too small, almost the same as the food or slightly less
After the fire is boiled, turn to a small fire, cover and cook for about 20 minutes. Open the fire and collect the juice. Season the salt and black pepper according to the taste.