1. Soak the roasted bran, black fungus, shiitake mushroom, and golden needle vegetable in cold water and wash.
2. Cut the roasted bran into cubes, tear the fungus into small pieces, squeeze the golden needles and shiitake mushrooms with water, slice the winter bamboo shoots, save the water for soaking the shiitake mushrooms
3. Tear the petals of edible chrysanthemums and soak them in light salt water, control the water for later use.
4. Scallions, ginger, star anise, bay leaves
5. Let the wok sit on the fire, pour in the oil and heat to 80% heat, add star anise and bay leaves, add green onions and ginger to the pan.
6. First add roasted bran and stir fry, add rice wine, and add appropriate amount of water for soaking mushrooms.
7. Then add winter bamboo shoots, fungus, golden needles and shiitake mushrooms.
8. Stir-fry evenly, add soy sauce, sugar, cover the pot, and simmer for 10 minutes.
9. Finally put the wolfberry.
10. Stir-fry slightly, season with MSG, take out and let cool.
11. Place the chrysanthemum petals on the bottom of the plate, put the four fresh roasted bran on the plate, and mix well when eating.
Buy on JD
Buy on Amazon