My family's favorite practice is braised vegetarian chicken, which is as delicious as braised pork. Wash the fresh vegetarian chicken with running water, then dry it, cut it into thick slices of about 1 cm (don't cut it too thin, otherwise it won't taste like meat), and keep it dry, otherwise it will be easy to splash oil and burn when frying. Put a lot of oil in the pot. When it is 70% hot, put the vegetarian chicken piece by piece, at a distance, to avoid sticking together. Fry slowly with small fire, turn it repeatedly with chopsticks until the surface of vegetarian chicken bulges and turns golden yellow, then take it out and control the oil content. Fried vegetarian chicken looks particularly appetizing. At this time, you can mix some barbecue sauce, sprinkle some Chili powder and cumin powder, and serve a plate first to relieve your appetite. The strong smell of roadside barbecue will make people bite by bite.
Leave a little base oil in the pot, stir-fry onion, ginger and garlic until fragrant, then add a spoonful of Pixian bean paste and red oil, stir-fry, then release light soy sauce, dark soy sauce, oyster sauce, salt, balsamic vinegar and sugar, pour in vegetarian chicken, add water to submerge the ingredients, turn to medium-low heat after the fire is boiled, and cook for 15-20 minutes. When the soup becomes sticky, turn on the fire to collect the juice. Water should be added at one time, so that the vegetarian chicken can be completely soaked in it, especially the fried part of the edge can be softened and absorb the braised soup.
Are you drooling already? You must try it sometime. As long as you eat it once, you will love it.