1.
1.1 Mix small pieces of cauliflower, use two teaspoons of salt (to kill water) and flour (to remove impurities), add water to touch the cauliflower, soak for ten minutes, wash and dry;
1.2 The garlic cloves are flattened;
1.3 Wash pork and cut into thin slices;
2. Heat oil in a pan, add pork, and stir until browned. (You can put more oil in a casserole and set aside)
3. Add garlic cloves and sauté fragrant, then add a tablespoon of bean paste, half a tablespoon of Laoganma/oyster sauce, a teaspoon of sugar, and stir-fry the red oil;
4. Pour in cauliflower, cook in a flat spatula, steamed fish soy sauce, sprinkle with a teaspoon of salt, stir fry evenly, cover the pot and simmer for about two minutes;
5. At the same time, open the fire to preheat the casserole, wait until the temperature of the lard in the pot (the lard in step 2) rises to 40% hot, pour in the onion chunks, and stir up the aroma;
6. Pour the cauliflower and pork from step 4 into a casserole and serve directly, or stir fry for a while before serving.
Tips:1. If conditions permit, the cauliflower can be oiled 30 seconds in advance, so that the fried cauliflower will be more fragrant.
