Griddle Spicy Cauliflower

Name: Griddle Spicy Cauliflower
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: More than half Cauliflower; A Garlic sprouts; 1 spoon Soy sauce; 3 or four Millet spicy; 1 spoon chili sauce; Some Sugar

by Yoona's chick's kitchen

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Autumn is here, and hot pot is here again. The season of dry pot is no exception. My family is no exception. I have always been a heavy taste lover. In summer, hot pot is indispensable and the weather becomes even colder. .
Anyway, every time this dry pot cauliflower is on the menu, it’s a must. However, after eating less, I just fry it myself. In fact, I prefer to put bacon, but it’s a pity that I bring less when I come to my hometown. Pork belly is also good. "

Ingredients

More than half Cauliflower
A Garlic Sprouts
1 spoon Soy Sauce
3 or four Millet Spicy
1 spoon Chili Sauce
Some Sugar

Griddle Spicy Cauliflower

1. Prepare all required materials

2. Use scissors to cut the cauliflower into small flowers of the same size, and soak them in light salt water for about 20 minutes

3. Garlic ginger slices

4. Cut the pork belly into even thin slices, which will have a bit of meaty flavor, which is more fragrant and more delicious.

5. Boil water in a pot of boiling water for about a minute

6. Then rinse with cold water and drain. . .

7. Put a little oil in the pan, add the pork belly and stir-fry until the surface is completely discolored, continue to stir-fry for a while, force out a part of the fat part of the oil, and then add the chopped green onion, garlic and ginger slices and stir fry until fragrant

8. Add a spoonful of Laoganma sauce or bean paste, anyway you like it. . .

9. Pour in the red pepper segments and cauliflower, stir fry a few times, add a spoonful of light soy sauce. . .

10. After adding some sugar, turn to high heat and continue to stir fry, about a minute or so. . Finally, add the garlic seedlings and stir fry until fragrant. .

11. Anyway, when I have no appetite, I will fry a portion by myself. It is simple but tasteful, especially the fragrance that fills the room when I just finished frying. Such a big pot is completely irrelevant for one person. . .