Name: Griddle Cauliflower
Total time: 5 min
Yield: 3
Cuisine: Chinese
Ingredients: 400g Cauliflower; 200g Pork belly; 2 pcs Line pepper; 30g Chives; 10g ginger; 5 Millet spicy; 10g garlic; 10ml Peanut oil; 30g Pixian Doubanjiang; 2g Sugar

Griddle Cauliflower

1. First of all, we have to prepare all the ingredients needed to make this [dry pot cauliflower]: 1 fresh cauliflower, 1 pork belly, 2 chili peppers, 30g chives, 10g ginger, 5 spicy millet, and 10g garlic.

2. Use a knife to divide the cauliflower into small flowers along the cauliflower stalk, and wash them with water. Add a proper amount of water to the pot and bring it to a boil. Add a few drops of oil and sprinkle in a small amount of salt. Pour the cauliflower into blanching water for 1 minute and then remove it immediately. Soak it in cold water, then remove and drain the water.

3. Wash the chives and cut into sections, cut the ginger and garlic into slices, wash the chili pepper and millet, and cut into chili rings for later use.

4. After washing the pork belly, drain the water, put it on the chopping board and cut it into thin and even slices with a knife.

5. Place the wok on a stove over medium heat until the palms are hot. Pour a small amount of peanut oil. When the oil is 30% hot, add the sliced pork belly. Slowly stir out the fat in the pork belly over low heat. Until the edge of the pork belly lifts up and becomes slightly browned. Then add the chili rings, ginger slices, garlic slices, green onions and Pixian bean paste, stir-fry the red oil and aroma.

6. Then pour in the cauliflower and stir fry quickly, because the cauliflower has been blanched before, so you don't need to fry it for too long.

7. Stir-fry until the edge of the cauliflower is slightly burnt, add a little sugar to increase the freshness, stir and fry evenly before serving. Spicy and delicious, the dry pot cauliflower is ready.

Tips:
1. Do not blanch the cauliflower for too long. Remove the cold water immediately after blanching, so as to keep the crispy taste of the cauliflower. The main purpose of blanching the cauliflower is to remove the eggs that are not easy to clean.
2. Choose the fat and lean pork belly. If you like to eat meat, put more, and if you don’t like it, put less meat.
3. If you can't eat too spicy, you can reduce the amount of chili and Pixian watercress according to your taste, or not add chili.
4. Doubanjiang tastes very salty, basic
5. Adding a little sugar before the final pan can increase the freshness and improve the taste of the dishes.
6. There is no need to put salt on the top, you can also taste the taste in advance, and then add salt as appropriate.