1.
Soak the cauliflower head down in water for about 20 minutes, and put a small spoonful of salt in the water.
Break the cauliflower, cut the pork belly into thin slices, slice the garlic and ginger, and cut the red pepper into scallion greens (if you have green garlic instead of scallion greens)
Boil the pot with boiling water, add cauliflower to blanching water for one minute, remove it and let it cool, drain the water and set aside.
2. Heat the pan with cold oil, a little oil, add the pork belly to turn it into oil, stir yellow on both sides, add garlic and ginger, stir fry until fragrant, add a tablespoon of Laoganma tempeh hot sauce and stir-fry the red oil
3.
Add cauliflower and red hot pepper, add one spoon of oyster sauce, two spoons of steamed fish soy sauce, one spoon of sugar and stir fry on high heat for about two minutes. Add the green onion before serving.
I didn’t add extra salt, if you think it’s not salty enough, add it as appropriate
Tips:Cauliflower needs to be soaked in light salt water for a while.
