Griddle Cauliflower
1.
Boil the pork belly first: rinse the pork belly, pour some water into the wok, put the meat in the pot, add 1 tablespoon of cooking wine, a little pepper and 2 slices of ginger, and then remove it after boiling.
2.
Break the loose cauliflower and rinse the cauliflower and pepper with water.
3.
Slice garlic, cut garlic seedlings into sections, cut garlic cloves, cut green peppers diagonally, and cut small sharp peppers into circles.
4.
Drain the cauliflower and continue to cut it with a knife.
5.
Blanched pork belly slices.
6.
Turn on the fire, pour an appropriate amount of cooking oil into the Jiuyang Light Luxury Wok. When the oil is 30% hot, add the pork belly until the pork belly bursts out of oil and the flesh turns white.
7.
Add ginger, garlic and chili until fragrant, then add a tablespoon of bean paste.
8.
Continue to stir fry evenly with a spatula.
9.
Add a little soy sauce and stir fry.
10.
Add fine sugar to freshen up.
11.
Add chicken essence to taste and stir fry evenly.
12.
Finally, add the garlic sprouts and stir-fry for a few times.
Tips:
1. According to personal taste, the bean paste can be replaced with tempeh.
2. The garlic sprouts must be put in when they are out of the pot to have a clear fragrance.
3. The amount of fried cauliflower oil must be more to be fragrant. Stir-fry with pork belly, the fat of the pork belly will also make the cauliflower more fragrant.
