1. The main material in the picture is soaked in cold water one day in advance
2. Rinse the roasted bran with clean water several times, then put it in a pot of cold water and boil for a few minutes, remove the cold water and rinse it several times, basically removing the beany smell. Use your hands to lightly press dry the moisture in the roasted bran and cut into small pieces for later use.
3. The other ingredients are washed as shown in the picture for later use. Cut the shiitake mushrooms in half, remove the dregs of shiitake mushrooms and save for use; cut the day lily into two sections; tear off the fungus; peel off the red coat of peanuts; slice ginger and garlic
4. Put more oil than cooking in the pot, stir-fry the roasted bran until slightly yellow, and set aside for later use;
5. Re-pour oil in the pot, stir fragrant ginger garlic, aniseed, dried chili and bay leaves
6. Then add shiitake mushrooms, day lily, fungus, peanuts, rock sugar and stir fry together
7. As shown
8. Add two spoons each of dark soy sauce and light soy sauce, and continue to stir fry
9. Pour the water for soaking the mushrooms, the amount of water is equal to the vegetables, cover and simmer for 20 minutes. When the juice is about to be collected, add two drops of vinegar, a small amount of salt, and chicken essence, mix well, and remove from the pot
10. Attractive vegetarian dishes are out of the pot.
Tips:Roasted bran is repeatedly rinsed and blanched to remove the beany flavor; peanuts are removed from the red coat
