1. Change the knife to the baked bran you bought, and cut it into 15 mm squares
2. Put it in clean water and brew repeatedly [Remove the sourness]
3. Slice carrots with knife
4. After the fungus swells in the water, put it in a pot of boiling water and blanch it
5. Boil the roasted bran in water, and squeeze out the water for later use
6. Pour the bottom oil in the pot, add 2 grams of salt and stir fry the carrots and fungus for 20 seconds.
7. Pour scallion oil into the pot, stir fry a few times with roasted bran, pour in rice wine to get rid of fishy. Add the dark soy sauce, light soy sauce, oyster sauce, rock sugar and 1 bowl of water, simmer in a pot
8. When the juice thickens, pour in the carrot slices, fungus and salt, stir well for 1 minute, and then take it out of the pot
9. Serve
Tips:Be sure to stir the carrots with oil first, and do not cook them for too long when they are put into the pot again.
