Name: Griddle Cauliflower
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Cauliflower; 200g Pork belly; 1 tablespoon Cooking oil; 2g salt; 1 teaspoon Sugar; 1 tbsp Soy sauce; 1 stage shallot; 1 piece ginger; 2 pcs Green Red Pepper; 2 tbsp Shacha sauce

Griddle Cauliflower

by tgcyy

4.7 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Gan Guo Cauliflower is a traditional Han nationality dish in Hunan. It belongs to Hunan cuisine. The main raw material is cauliflower. The craft is dry pot, which has a crispy taste, but is full of burnt aroma. The traditional method is to use bean paste and fermented black bean paste. My family rarely eats spicy, so I use a slightly spicy shacha paste. The finished product tastes slightly spicy and adds a fresh and salty taste. It can be regarded as a copycat version of dry pot cauliflower! The production process does not use a wok, but a Supor fryer that can be automatically stirred, which saves time and effort!

Griddle Cauliflower

1. The cauliflower is broken into small flowers, soaked in light salt water for half an hour, then blanched.

2. Put pork belly slices and a spoonful of oil in the Supor fryer.

3. Cover the top of the fryer.

4. Timed for 5 minutes.

5. Cook until the meat comes out of oil, add shacha sauce, green onions, and ginger, and continue cooking for 2 minutes.

6. Stir-fry the onion and ginger until fragrant, add green and red pepper, cauliflower, salt, light soy sauce, dark soy sauce, sugar, mix well with chopsticks, and cook for 5 minutes.