Vegetarian chicken salt sugar fennel onion ginger sesame oil

Steps of white roasted vegetarian chicken

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Step 1

Cut the vegetarian chicken into pink slices, add salt, onion and fennel in the water, add a little vinegar, bring to a boil, turn to low heat, and blanch the vegetarian chicken in the water until the water bubbles. This step is to remove the beany smell and skip the good quality vegetarian chicken.

Second step

Pick up the vegetarian chicken and put it in cold water for thorough cooling. Add some salt to the initial water and soak it in vegetarian chicken for more than half an hour. This step is to taste salt.

Third step

Cut the ginger into three or four pieces, put some oil in the hot pot (I use the tea oil of the old tea tree on my sister's mountain, which is very fragrant), stir-fry the ginger pieces, and then stir-fry the vegetarian chicken. Both sides are golden, and you can throw a fennel when you turn it over.

Fourth step

Half a bowl of water with sesame oil and a little sugar (it doesn't taste too sweet), I added a little light soy sauce (just a little color), poured it into a pot, simmered it on medium and small fire, added one or two onions in the middle, and drained the juice and turned off the heat.

Step five

When eating hot, cut into strips; When eating cold, cut it into strips when it is cold.