1. Prepare the ingredients
2. Soak the mushrooms and fungus in warm water, wash away the sand, and cut the dust into small pieces.
3. Thinly slice the vegetarian chicken and let it dry.
4. Heat oil in the pan, add the vegetarian chicken slices and fry slowly over low heat. After frying until golden brown, turn over and fry until golden and serve.
5. Leave two spoons of remaining oil in the pot, add the mushrooms, and stir-fry the fungus for 2 minutes.
6. Put the vegetarian duck, add a large bowl of water, and try to make every slice of the vegetarian chicken soak in the soup.
7. Add chili, dark soy sauce, light soy sauce.
8. Add salt, sugar, cover and boil on high heat, simmer for 15 minutes on low heat.
9. Cook until it tastes soft and tender, and the soup is slightly dry when it is received.
