Recipe for Vegetarian Chicken with Pickled Mustard Greens

Cut the vegetarian chicken into thicker slices.

Thinly sliced ​​lean pork

The bamboo shoots in this brand I bought this time were a bit bigger.

Pan-fry the vegetarian chicken until slightly browned.

After frying, soak the vegetarian chicken in warm water; this is why it can fill with broth. This step is optional.

I'll fry three eggs for three people in my family.

Soak the vegetarian chicken for about 10 minutes and it will develop this tiger-skin pattern.

Stir-fry pork in cold oil until cooked

Stir-fry the pork until cooked, then add the pickled mustard greens and bamboo shoots and stir-fry until fragrant.

Add the soaked vegetarian chicken with tiger-skin pattern, a little salt, oyster sauce, and water, and simmer for about 20 minutes.

After cooking for about 15 minutes, add the fried eggs and cook for another 5 minutes.

Sprinkle with chopped green onions. In cold winter weather, you can use this kind of pot to serve it; you can also put an alcohol burner underneath to keep it hot.