Salt and Pepper Vegetarian Chicken
1.
Prepare the ingredients, fry the pepper and salt in advance (PS: I always prepare it at home)
2.
The vegetarian chicken is washed and sliced, and the thickness is moderate
3.
Cut green onion, ginger, garlic and set aside
4.
Heat up a non-stick pan, add corn oil, stir-fry the chives, ginger, garlic, and serve.
5.
Save the base oil and put in the vegetarian chicken slices
6.
Slowly fry on medium heat, turn over after turning yellow on the bottom
7.
Continue to fry until browned on both sides
8.
Re-pour the green onion, ginger and garlic, and then drip a little water, and the bottom can be covered with water.
9.
Add a little extra-grade fresh soy sauce, cover, turn to medium-low heat and simmer for 1~2 minutes
10.
When the soup in the pot is getting dry, sprinkle with salt and pepper, mix well and turn off the heat. After serving, sprinkle some sesame and cumin powder
Tips:
1. When slicing: the thickness of the book should be moderate, too thick to be unsavory, too thin to be scattered and not good-looking
2. It is not easy to have too much oil during frying, so that the outer coke and the inside are soft, otherwise the inside and outside are all hard and not tasty
3. Add a little water, soy sauce and stew for a while, it will be more delicious and taste better
4. The salt and pepper is sprinkled on the surface, so the amount is easy to be small but not easy to increase, otherwise it will be salty after one bite
5. This dish can be eaten either as a dish or as a snack