condiment
Onion (half) carrot (half) green pepper and red pepper (1) chicken wings (500g) dried mushrooms (10) vegetarian chicken (1)
condiment
Salt (half a tablespoon) ginger (1 small pieces) oil (3 tablespoons) sugar (2 tablespoons) star anise (1) pepper (half a tablespoon) dried red pepper (3)
kitchenware
fryer
one
Cut the chicken into thick slices and fry them on both sides in the oil pan for later use.
2
Wash the chicken wings, cut them in the middle and dry them for later use.
three
Cut the mushroom in half, and slice the onion and green pepper.
four
Sit in a pot, light a fire, put oil, heat it up, pour in sugar and stir fry over medium heat.
five
Stir-fry the white sugar in the pot until it bubbles, pour it into the chicken wings and stir well quickly.
six
Add ginger, star anise and dried red pepper and stir-fry until fragrant.
seven
The wings are sugary and slightly salty.
eight
Pour in the fried vegetarian chicken, carrots and mushrooms, add salt and pepper. Pour the water for soaking mushrooms along the edge of the pot and soak the ingredients. Cover and cook over medium heat for 7 minutes.
nine
When the soup is still wet, add green pepper and onion, stir well and cook for 2 minutes.
10
Drain the soup, season it and put it on a plate.
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