1. Prepare raw materials
2. Cut the roasted bran into long cubes, cut the bell pepper and onion into sections, and prepare a bowl of chicken stock at the same time. Chop the ginger and dried chili and set aside.
3. Put oil in the pan, add the minced ginger and chili, and add the roasted bran cubes
4. Fry until golden on one side and then turn over and fry
5. After both sides are fried, add the white jade mushroom and stir fry, then add the chicken stock and simmer for a few minutes.
6. When the soup is almost dry, add onions and bell peppers,
7. Add salt and sugar
8. Put in the right amount of light soy sauce
9. Stir fry evenly out of the pan
