Big Bowl of Cauliflower
1.
Break the cauliflower into small flowers, cut the cauliflower root into strips, and soak them in salt water for 20 minutes.
2.
Slice ginger and garlic, and cut green onions into rings. Chop the dried chili into two pieces.
3.
Pour oil in the pot, add dried chili and seeds together, add Chinese pepper, and fry on low heat to create a fragrance.
4.
Add green onion, ginger, garlic and stir fry for a fragrance.
5.
Put the cauliflower into the pot and stir-fry for 2 minutes on high heat until the roots turn green.
6.
Pour in the light soy sauce and sauté over medium heat until the juice is dry.
7.
Add chicken fat and chili before cooking, and stir-fry well.
Tips:
1. Broken cauliflower is best to be similar in size, so that it is easy to ripen.
2. After adding light soy sauce, some pots are easy to stick, and if conditions permit, the fire will dry and taste more crispy.
3. If you want a high-end version, you can do this: ①, replace the dried chili with green and red beauty pepper cut into small pieces. ②, after sauteing the onion, ginger and garlic, remove the onion, ginger and garlic and discard. ③ After sauteing, add the thinly sliced pork belly, stir-fry first, and then stir-fry with the cauliflower.
