1. First, cut the baked bran (fū) into 3cm square pieces, boil it in a boiling water pot for10min, take it out, wash it and drain it.

2. Heat the oil pan to 70% heat, add the baked bran (fū) and fry until it is light yellow, and serve it hard.

3. Boil peanuts in water 10 minute, remove the red coat, fungus and day lily, remove the pedicels, wash and cut into sections. Remove the roots from the flat-pointed bamboo shoots, tear them in two, wash them and cut them into sections.

4. Add salad oil to the wok, stir-fry until fragrant, ginger, onion, fennel, edible fungus, bamboo shoots and day lily, stir-fry evenly, and add roasted bran fū) (Peanut kernels, add seasoning and water, first boil with high fire, then collect juice with low fire until it is thick, then collect juice with medium fire, pour sesame oil and stir-fry evenly, and then take out of the wok.