1. Prepare the materials!
2. Split the cauliflower, try not to use the roots if they are too old. Carrots are peeled and washed, sliced into thin slices, shredded meat is washed and drained, and ginger slices are washed.
3. Put the cauliflower in the pot, pour in water, just pass the cauliflower, turn on the high heat and cover the lid to bring the water to a boil, then blanch it.
4. Turn off the fire after the water has boiled.
5. Remove the cauliflower.
6. Clean the pot, dry it, pour in corn oil and add ginger slices. Heat the oil on a high fire.
7. Pour shredded pork. Stir fry quickly until the meat basically changes color. Turn off the fire.
8. Sheng out and spare.
9. No need to pour oil anymore, just open the fire and pour the carrot slices.
10. Pour the cauliflower and start to stir fry.
11. Stir continuously until the cauliflower turns slightly yellow. Next, the fried shredded pork.
12. Continue to stir fry for 1-2 minutes, then add a little bit of water. Stir fry for 1-2 minutes.
13. Add salt to taste.
14. Stir-fry evenly and take out in 30 seconds.
15. Load up!
Tips:1. Try to choose tender organic cauliflower. It is better to fry after blanching, and the shredded pork will not be too old. Cauliflower is also crunchy. \n2, the meal for two is just right.
