1. Blanch the cauliflower in water for 3 to 5 minutes, depending on your preference.
2. Slice garlic and cut green pepper into thick shreds.
3. Heat the pot on a low fire and add beef slices directly. Friends who are looking for taste can add some peanut oil to the pot. Those who often read the recipes know that I am a fan of low-fat and low-fat cooking.
4. Stir-fry the pork slices and change the color, cook with cooking wine, stir-fry a few times and add a spoonful of tempeh spicy sauce.
5. Add cauliflower and green pepper and stir fry evenly.
6. Add a spoonful of rice vinegar and two spoonfuls of light soy sauce to the garlic slices, add to the pot and stir fry.
7. Add a small salt spoon to the barbecue ingredients bought in the supermarket. If not, add some chili powder, cumin, and chicken essence.
8. Stir all the ingredients evenly and put them out of the pan.
Tips:The beef slices can be replaced with sliced pork belly. If you have pork belly, you don’t need to stir fry.
