First, cut the whole piece of bran into cubes with uniform size.
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Put the bran into a small pot, add cold water, and the bran will be completely immersed in water, then start to cook, and then cook for 3 minutes after the water is boiled.
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After the bran is boiled in water, pour out the water, rub it repeatedly with flowing water in the pool (this step is very important, so that the burnt bran will not be sour after washing), squeeze the water out of the cleaned bran sponge and put it in a bowl for later use.
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Wash the clean mushrooms, remove the pedicels, and do everything.
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Pour a little more oil into the wok, about 200 grams. When the oil is slightly hot, turn on a small fire, first pour in the washed peanuts. At this time, the fire should not be big, otherwise the peanuts will easily burn.
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Wait until the smell of peanuts comes out, pour in mushrooms, and wait until the smell of mushrooms comes out.
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Then add auricularia auricula and stir-fry a few times.
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Finally, add bran and stir fry together.
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Stir-fry until the bran turns yellow, and the oil in the pot is almost sucked dry. This is to add 2 tablespoons (2tbsp) soy sauce, 1 tablespoon (1tbsp) soy sauce.
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Add a big bowl of water, flush with the baked bran in the pot, and when the water boils, simmer it on medium and small fire.
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/kloc-after 0/5 minutes, open the lid, add 3tbsp of sugar, and turn on the fire to collect the juice.
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When the juice becomes thick and the harvest is almost the same, sprinkle in shallots and stir-fry a few times.
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Finally, put it on a plate and sprinkle with shallots for decoration, so that an authentic Shanghai bran is ready.
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