3 pounds chicken wings, whole or separated at the joint
1 1/2 tablespoons chicken bouillon
1 tablespoon minced garlic
1 tablespoon sugar
3 pieces white fermented bean curd, crushed
Canola or vegetable oil, for pan-frying
5 cups chicken stock (or enough to cover the wings)
2 cups fresh pineapple, cut into chunks
1 to 2 ounces light beer, such as Sapporo
1 bunch watercress
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