Baked bran is probably my favorite Shanghai dish, and I am doing it at home.
Baked bran, shiitake mushrooms, fungus, and daylily are softened with warm water.
Take out the soaked ingredients and leave the water for precipitation.
Wash and squeeze the soaked ingredients.
Boil the processed baked bran into a frying pan until golden brown, remove the oil control and spare.
Stir the oil in the wok, stir fry the onion, add the fungus, mushrooms, enoki mushroom, fried bran and peanuts.
Put pepper, star anise, fragrant leaves, dried chili, licorice into the halogen bag.
Pour the water from the previously dried precipitated filtered product into (5), without the ingredients. If not enough, add water and put the (6) halogen material into it.
Add rice wine, soy sauce, soy sauce, sugar, salt, seasoning, medium to small heat until the juice is dried. Sprinkle some sesame oil when you eat.