1. Cut the ginger and garlic.
2. Hand break the cauliflower into small pieces.
3. Heat oil in a pot and sauté the garlic and ginger.
4. Add a spoonful of soybean paste and stir fry twice.
5. Add the cauliflower and put it in a small bowl of water.
6. Stir-fry until the soup is almost gone, add salt, mix well and turn off the heat.
7. Sheng out.
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