1. Cut the vegetarian chicken into 5mm thick slices, wash and chop the chives and peppers for later use;
2. Stir the auxiliary materials except chicken powder evenly and set aside;
3. Heat the pan with oil, and put the vegetarian chicken in the pan;
4. Fry on medium and small heat until golden on both sides, slightly bubbling;
5. Pour the pre-prepared juice;
6. Bring to a high heat, simmer on medium and low heat until the soup is reduced and almost dried;
7. Then add a little chicken powder, add chili and chopped chives;
8. Stir evenly to get out of the pot;
Tips:1. The sauce can be adjusted according to your own taste;
2. Pay attention to stirring during the simmering period to avoid muddy bottom;
