Baked bran

1. Soak all ingredients in cold water for at least 2 hours until they swell; Blanch roasted bran in boiling water to remove the bean odor.

2. Dry the bran and cut it into square pieces. Tear up the black fungus, wash the mushrooms and cut Rolls of dried bean milk creams into pieces.

3. Heat the wok over high heat with an appropriate amount of oil. Stir fry scallions, ginger, garlic, star anise, and cinnamon. Add roasted bran and fry slightly. Then pour in the remaining ingredients and stir fry evenly.

4. Add an appropriate amount of rock sugar and 3 tablespoons of dark soy sauce.

5. Quickly stir fry until the rock sugar melts and the roasted bran is evenly colored.

6. Pour in warm water that is level with the food, add a little salt, and turn to low heat. Cover and simmer for about 20 minutes.

7. Turn to high heat to collect the soup.

8. Sprinkle with edamame and stir fry until cooked.