1. Prepare ingredients.
2. Cut the cauliflower into palatable sizes and soak in light salt water for ten minutes.
3. Cut the pork into thin slices, shred the ginger, and cut the garlic into sections.
4. Put water in the pot and boil, add a little salt and oil, and then put the cauliflower in the pot and blanch it.
5. Remove the cauliflower immediately after it changes color, and drain it in cold water for later use.
6. Heat oil in a pan, add ginger and garlic sprouts and saute until fragrant.
7. Add the meat slices and stir fry to get the oil.
8. Add 1g of soy sauce and stir-fry the pork slices for color.
9. Pour the drained cauliflower into the pot and continue to fry until the cauliflower is slightly browned.
10. Add 1g of soy sauce and stir fry until the cauliflower is colored.
11. Add the remaining garlic seedlings, add 1 teaspoon of salt, and stir-fry evenly.
Tips:1. The cauliflower should be blanched for a short time. Soak it in cold water to cool down to keep the crispy taste.
