1. Cut the roasted bran into cubes and rinse with water to remove the taste of roasted bran. Repeat the water change approximately three times.
2. After frying it again, take it out, continue to oil and re-fry it twice, because the roasted bran is particularly oil-absorbing.
3. Fry the carrot slices in oil and set aside.
4. Boil the rock sugar with water until it becomes thick.
5. Put the roasted bran in and dip evenly.
6. Add half a bowl of stock, 1 tablespoon of light soy sauce, 1/3 tablespoon of dark soy sauce, 1 tablespoon of cooking wine, 1 star anise, and 1 teaspoon of brown sugar. Boil.
7. Simmer for ten minutes on low heat, collect the sauce on high heat, add some chicken essence and sesame seeds and mix well.
8. Finally, mix with carrot slices, put it in a fresh-keeping box and refrigerate, take out a little when eating, and mix with sesame oil.
Tips:1. This is Shanghai cuisine, which is sweeter.
2. Baked bran has a kind of taste, so be sure to soak and wash three times in cold water to squeeze out the moisture. If you bomb it again, you won't have it.
3. This cold dish can be made a little more at a time and put in the fresh-keeping box, which is very good as a side dish.
