Sixi Roasted Bran

Name: Sixi Roasted Bran
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 350g Baked cake; 15g Daylily; 3s Black Fungus; 50g peanut; 3s Shiitake Mushrooms; 60g Bamboo shoots; Some oil; Some salt; Some Sugar; Some Cooking Wine; Some Fresh soy; Some Soy sauce; Some ginger; Some shallot; Some garlic; Some sesame oil; Some Chicken Essence; Some chili; Some star anise

by Old lady who loves to dance

4.8 (1)

Favorite

Difficulty

Hard

Time

30m

Serving

2

Sixi grilled bran is a dish I learned to cook at my relatives in Shanghai when I went to Shanghai.
It is also because Sixi roasted bran is delicious, but there are more processes and troublesome, so it is not often done.
One time I made more at home and brought some to my mother to eat. My mother even said it was delicious.
Later, Sixi roasted bran was one of the side dishes I often brought to my mother's house.
Now that my mother is gone, the Sixi Baked Bran I made is better than before.
I wish my mother could still eat the dishes I made~~~"

Sixi Roasted Bran

1. Ready to eat

2. The roasted bran is repeatedly squeezed by hand in water (or placed under the faucet, and squeezed at the edge) to get rid of the beany smell.

3. Let the peanuts boil for 10 minutes, peel off the peanut coat.

4. Rinse the black fungus, day lily, and shiitake mushrooms with water, wash and cut into sections, wash and cut bamboo shoots into thick strips. Cut the roasted bran into cubes.

5. Boil the water in the pot, put down the bran and boil

6. Soak it in clean water a few times to squeeze out the water.

7. Pour twice as much oil in the pot than usual for cooking, and stir-fry the roasted bran with oil until it turns yellow.

8. Heat oil in a pot, add ginger, garlic, and star anise until fragrant

9. Add shiitake mushrooms, day lily, black fungus, peanuts, bamboo shoots and stir fry for 2 minutes.

10. Put a big bowl of water

11. Add roasted bran and add sugar.

12. Add dark soy sauce, fresh soy sauce, cooking wine, and boil on high heat until the juice thickens.

13. Add salt, sesame oil and cook for 1 minute,

14. Add chicken essence, green onion, and stir well.

Tips:
1. Only a little chili is enough for this dish.

2. You can do more and keep it cold in the refrigerator.

3. Fresh smoked is more salty, so you can put less salt.