1. Prepare the ingredients: break the loose cauliflower into small strips, soak in salt water for half an hour. Sometimes there are small bugs in the cauliflower, so it is best to soak it in salt water for half an hour each time; cut the pork belly into thin slices
2. Heat the pan and add a little vegetable oil, add the pork belly and fry out the oil, add the onion and garlic stalks. (If you want the taste to be close to the restaurant, you should fry more fat oil. Pork used for cooking makes the vegetables softer.)
3.
Stir-fry the oil, green onion and garlic, pour in the cauliflower, stir fry a few times and cover, reduce the heat to medium and low, and simmer until the cauliflower becomes soft.
(Note: Don't add water! So adjust the low and medium heat to simmer slowly, the cauliflower itself will seep out, and the heat will be easy to paste)
4. Open the lid for about eight minutes, add the light soy sauce, cooking wine, and salt and stir-fry, then continue to close the lid.
5. After another five minutes, open the lid, add the garlic leaves, stir fry for a few times, and you'll be ready to cook!
Tips:Three tricks:
Stir-fry pork belly with some lard!
Do not add a drop of water throughout!
Medium and small fire stew!
