1. Prepare the ingredients
2. First cut the roasted bran into 3 cm square pieces, boil in a boiling water pot for 10 minutes, take out, rinse and drain.
3. Soak the peanut kernels in boiling water for 5 minutes, then go to the red coat.
4. Wash the fungus, golden needles, and shiitake mushrooms and cut into sections.
5. Boil the oil pan until 70% hot, add roasted bran and fry until light yellow, stiff and serve.
6. Add salad oil to the wok, sauté, ginger, green onions, and fennel.
7. Add the fungus and shiitake mushrooms and stir fry evenly.
8. Add roasted bran and peanut kernels.
9. Add light soy sauce, dark soy sauce and water. Bring to a boil first, then let it boil over low heat for 15 minutes.
10. Add the golden needles and stir fry.
11. Add sugar and salt to taste, collect the juice over medium heat, and stir well.
Tips:1. The roasted bran is blanched in boiling water first, and then washed and squeezed with running water after it is picked up, which can effectively remove the beany smell.
2. Daylily is not resistant to cooking, it will affect the taste after cooking for a long time, so put it later.
3. To simmer slowly, the roasted bran can be delicious.
