1. Wash the cauliflower, soak in salt water for 10 minutes, set aside
2. The thicker part of the cauliflower rhizome is sliced into thin slices, and the taste is good; sliced green onion and ginger for later use.
3. Heat oil, add green onion and ginger to fry until fragrant, then turn to low heat, add bean paste and fry until fragrant.
4. Then add the soaked cauliflower and stir-fry, so that each one is covered with sauce.
5. After sautéing the cauliflower, add the rhizomes, sauté soft, then add dried peppers, and fry until fragrant; then add an appropriate amount of water and cook for a while, so that the cauliflower can fully absorb the deliciousness of the sauce and make the taste softer.
Tips:The most important thing about this dish is the final stew. It must be stewed until the cauliflower can be smashed easily with a spatula. Otherwise, the stems of the cauliflower will be hard and the taste will not be good.
Also, put the sliced rhizome later, otherwise the cauliflower will taste just right, and the rhizome will be salty.
