1. Wash the mushrooms, fungus, and day lily first, and then soak for 60 minutes. Do not pour the soaked water
2. Then we will deal with the bran, first put the bran in cold water and boil it
3. Then put it in cold water
4. Pinch out the water, rinse with water, dry the water, repeat several times
5. Then cut the roast bran into small pieces
6. Pinch the moisture inside
7. Pour oil in the pot, make it a little bit more oil, and the bran will absorb the oil
8. Pour in the roasted bran, spread it flat, and fry the purpose to prevent the roasted bran from being scattered during the cooking process
9. Fry until golden on both sides, remove and set aside
10. Pour oil in the pot, fry the peanuts, fry them out and set aside
11. After frying the peanut oil, we add star anise, cinnamon and stir fry
12. Pour in ginger, fungus, mushrooms, day lily, and continue to stir fry
13. Pour in the roasted bran and continue to fry
14. Pour the water that has just soaked the mushrooms
15. Add a spoonful of cooking wine
16. Add light soy sauce, dark soy sauce, sugar, rock sugar, stir-fry evenly, cover the pot and cook on medium-low heat
17. Cook until the roasted bran becomes darker in color and the sauce is dry, we can turn off the heat, pour in the peanuts and mix well.
18. Serve it on a plate, you can’t finish it in the refrigerator
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