1. Bacon to wash away the surface dust
2. Slice green onion, slice ginger
3. Add scallions, ginger slices, cooking wine in cold water, add bacon and cook for 20 minutes (the purpose is to remove salt and fishy)
4. During meat cooking: Wash loose cauliflower and break into small flowers
5. Cut red pepper into pieces like eyes and set aside
6. Cut green peppers into pieces like eyes and set aside
7. Shred green onion, slice garlic and set aside
8. Bacon fished out and sliced
9. Just pour the water used to cook the bacon into the cauliflower, blanch it until it is dead, and then remove it for use.
10. Put the Pixian bean paste in a hot pot with cold oil and stir-fry the sauce over low heat to produce red oil (the sauce is easy to fry on high fire, which will make it bitter)
11. Add shredded green onion, garlic slices, cook with cooking wine and stir fry
12. Pour the bacon and stir well
13. Add sugar to taste
14. Add the cauliflower and stir well
15. Pour in green and red pepper cubes, soy sauce and stir fry evenly
16. Finally, sprinkle in cumin seeds and stir well to get out
Tips:1. The bacon is relatively salty, so it needs to be boiled in water for a while to remove the salty and fishy, so that it is delicious.
2. Blanch the cauliflower with the water of boiled bacon, just to give the cauliflower a bit of base flavor.
3. To fry Pixian Doubanjiang with low heat, the sauce will be bitter and not tasty.
4. The bacon is salty, so the seasoning should be moderate.
