1. Wash the vegetarian chicken, wipe off the surface moisture, and cut into one-centimeter-thick slices; heat the pan with oil (a little more oil), add the vegetarian chicken slices and fry slowly over low heat. After frying on one side until golden brown, turn it over and fry until golden brown before serving.
2. Leave the bottom oil in the pot, saute the shallots, ginger, star anise, and cinnamon; pour in the cooking wine, soy sauce, add a little more sugar, add enough boiling water (so that each slice of vegetarian chicken can be soaked in the soup), and burn roll
3. Put the fried vegetarian chicken into the soup and cook for ten minutes, and the soup is slightly dry, and you can start the pot
