Spicy Stew
by Sunny kitchen
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Cut the vegetarian chicken into thick slices, put 1 tablespoon of oil in the pan, and fry until golden on both sides
2. Cut the vegetarian chicken from the middle, wash the shredded kelp, peel the potatoes and cut into thick strips, slice the pleurotus eryngii, and fry the eggs in a pan to form poached eggs
3. Put the oil in the wok, stir the garlic, pepper, add the bean paste and fry the red oil
4. Add potatoes and oyster mushrooms and stir-fry, add vegetarian chicken, sprinkle white pepper, pepper powder, add water to a high heat, turn to low heat and cook for 10 minutes until the potatoes are firm, add shredded kelp, poached eggs, and braised pork, and continue to cook 8 Divide, add chicken essence and season out
Tips:1. The bean paste is very salty, so no additional salt is needed;
2. The pepper and garlic must be stir-fried in oil to get the fragrance;
3. Potatoes that are not easy to soften should be put in and boiled first;
4. If you like more spicy, you can add dried red peppers to bring in more!
