1. After the dry roasted bran is soaked in cold water, it is repeatedly squeezed and rinsed under the tap to remove the beany flavor. After the water is squeezed out, cut into 2 cm square pieces.
2. Bring cold water to a boil, add roasted bran, boil for 2 minutes, remove it, rinse with cold water and squeeze the water completely.
3. Soak dried shiitake mushrooms, fungus and day lily in warm water. Shred the shiitake mushrooms, break the fungus into small flowers, and cut the daylily into sections. Wash the peanuts, pour them into a small pot, add water and cook for 10 minutes on low heat, then remove them, and remove the peanut coats on the outside.
4. Pour oil into the wok, add roast bran and stir fry when the pan is hot.
5. Serve it when the roasted bran is golden brown and slightly hardened and shaped.
6. Continue to add some oil to the pot, add the star anise, add the mushrooms and fungus when the aroma is released, stir fry a few times, and add the day lily.
7. Pour in the roasted bran and peanuts, add 1 tablespoon of oyster sauce, some rock sugar, dark soy sauce and salt to taste.
8. Sprinkle with chopped green onion and dried chili, stir-fry evenly, add some water, simmer on medium heat for 3 minutes, and collect the juice on high heat.
9. A classic cold dish, either hot or cold, is very popular.
Tips:Put the roasted bran under the faucet and repeatedly squeeze and rinse to remove the beany taste.
![[shanghai] Sixi Roasted Bran recipe](https://img.simplechinesefood.com/e1/e14b308865323a9bee6ddc27b4f8bcdb.jpg)