1. First, cut the baked bran (fū) into 3cm square pieces, put it in a boiling water pot and cook for 10 minute, 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 hard to eat.

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 half, wash them and cut them into sections.

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