Prepare ingredients, slice vegetarian chicken, slice pork, soak mushrooms in advance, and wash vegetables.
Heat oil in a pan and fry the plain chicken until both sides are golden.
Then change the pot, heat the oil, add the pork and stir fry until the fat comes out, push the meat aside, add the onion and ginger, stir fry until fragrant.
Add cooking wine, light soy sauce, regular soy sauce and stir well.
Add proper amount of water, preferably stock.
Add vegetarian chicken and mushrooms.
Add sugar, boil over high heat and simmer over low heat for 15 minutes.
When 1/3 of the soup is left, add green vegetables and stir fry.
Season with salt.
Add a little water starch.
Plate and serve.