1. Wash the cauliflower and change it into small flowers, put it in hot water and half-cooked, set aside
2. After the water is finished, drain the water and leave some water from the cauliflower for later use.
3. Heat the pan with cold oil, wait for the oil to start to smoke (not too hot, the bean paste will batter when the pan is too hot), turn off the heat, add the pepper, ginger, and bean paste to fry until fragrant, then pour in the cooked cauliflower Stir fry quickly on medium heat, add a little light soy sauce, and add a little sugar (less, not for sweetness, but to enhance the flavor. It tastes no sweetness, but has an aftertaste)
4. After stir-frying, add a little bit of cauliflower water, and sprinkle a small golden hook (you don’t need it, but my son likes to eat it, so I add some shrimp skins and so on to supplement calcium by the way), the water is half of the vegetable, high heat Bring to a boil until the juice is collected and serve on the plate. It is best to sprinkle a little green onion. When cooking, my family ran out of green onions, so I didn't put it in.
