1. Prepare the spices, if you like the strong taste, you can add some five-spice powder, all kinds of dry goods are ready, wash, remove the roots, squeeze the water and set aside
2. Deep-fry the roasted bran in a hot pan until golden brown and slightly hard, stir-fry with dark soy sauce on low heat until colored, add sugar, and stir well
3. Add ginger slices, star anise, cinnamon, bay leaves and stir fry to create a fragrance
4. Put yellow flowers, mushrooms, fungus, and other ingredients that you don't want to cook too badly, stir-fry slightly, add oyster sauce and stir-fry, light soy sauce seasoning
5. Heat water to boil, simmer on low heat
6. Finally, put in the ready-to-cook ingredients and stir fry until the soup is dry, then turn off the heat and pour the sesame oil
7. It tastes better when cooled
Tips:Some yuba are perishable, and some are not perishable. The cutting time depends on the material. Another example is peanuts, which are soft and rotten, and they like to be put in late. The same is true for the fungus, especially the white fungus. It will be soft if you put it early, but the soup will be sticky, making it easier for the soup to be better wrapped on the material. Oyster sauce also has the effect of thinning, so don't use too much. My mouth is light, these seasonings are enough, so no salt is added. Feel free to everyone. In terms of materials, bamboo shoots, bamboo fungus, oily gluten, water gluten, etc. are all available, as you like.
