Griddle Cauliflower Pork Belly

Name: Griddle Cauliflower Pork Belly
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1/2 Cauliflower; 1 green pepper; 100g Pork belly; 1 Thai Pepper; A teaspoon Laoganma tempeh; A teaspoon Sugar; 2g Chicken Bouillon Powder; A teaspoon Steamed Fish Soy Sauce; Some salt; Some pepper; 2 petals garlic; A short paragraph shallot

by Big bag

4.9 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Recently, dry pot dishes are very hot. The way of eating and heating dry pot dishes not only keeps warm, but also keeps warm.

The more delicious.

Today, I choose cauliflower and green peppers, which are not very tasty, for dry pot dishes, because they are more resistant to heating.

The more you cook, the more delicious”

Griddle Cauliflower Pork Belly

1. 1 Wash the cauliflower and break into small flowers, and break the green pepper into small pieces for later use.

2. 2Boil the cauliflower in water for one minute and then remove it. Let it run in cold water.

3. 3 peeled pork belly and thinly sliced

4. 4 Meat slices are fried in a frying pan until golden on both sides to force out the fat in the fat

5. 5 scallions, garlic, red pepper, chopped

6. 6 Put the green onion and garlic in the pot and stir fry until it is fragrant. Add a spoonful of Laoganma tempeh, sugar and pepper.

7. Add cauliflower and chili, pour in soy sauce and stir fry.

8. 8 Add chicken essence to taste, add a little salt as appropriate

Tips:
Don't blanch the cauliflower for a long time, one point is enough.

You can bring your own dry pot that can be heated, put the alcohol on the stove and heat it while eating.