500g of bran, 50g of auricularia auricula, 50g of shiitake mushrooms, 50g of dried daylily, and 0/00g of winter bamboo shoots/kloc.

seasoning

A little soy sauce, monosodium glutamate, onion, ginger, star anise, yellow wine and sugar.

The practice of four fresh baked bran

1. Soak bran, auricularia auricula, Lentinus edodes and day lily in cold water and wash.

2. Cut the bran into cubes, tear the fungus into small pieces, squeeze the day lily and mushrooms, slice the winter bamboo shoots, and soak the mushrooms in water for later use.

3. Edible chrysanthemum petals are slightly soaked in light salt water, and the water is controlled for use.

4. Onion, ginger, star anise and fragrant leaves

5. Put the wok on fire, pour the oil and heat it to 80%, add the star anise and fragrant leaves, and add the onion and ginger to the wok.

6. First, stir-fry the roasted bran, add yellow wine, and add appropriate amount of water for soaking mushrooms.

7. Add winter bamboo shoots, fungus, day lily and mushrooms.

8. Stir well, add soy sauce, sugar, cover the pot, and stew for 10 minute.

9. Finally, add the medlar.

10. Stir-fry slightly, add monosodium glutamate to taste, take out the pan and let it cool.

1 1. spread chrysanthemum petals on the bottom of the plate, put four fresh baked bran on the plate, and mix well when eating.