My mother is 60 years old, she is quick and delicious to cook. I learned slowly from her, recorded her recipes, and gave them to her later.
The vegetarian chicken is cut into 1cm thick slices, the mushrooms are soaked, and the bamboo shoots are cut.
Add 2 tablespoons of oil to the pot, add about 50% of the heat, add the fried chicken slices in batches, and fry until both sides become crispy.
A small amount of oil is left in the pot, heat up to 7 maturity, add bamboo shoots and stir fry. After the oil is basically absorbed by the bamboo shoots, pour in mushrooms, cooking wine, soy sauce, sugar, star anise and clear water.
Add the vegetarian chicken, make sure that each piece is dipped in the broth, and cook over the medium for 15 minutes.
Turn the fire to the juice, you can leave more soup and eat rice!
Vegetarian chicken must be fried on both sides, which is good for sucking the soup when it is cooked.