1. Prepare the materials
2. In a pan with cold oil, add peanut kernels to a small heat and sauté
3. Take out the peanut kernels, add a few drops of white wine and mix well to make it more crispy
4. Break the cauliflower and soak in light salt water for 10 minutes
5. Cut cucumber into pieces
6. Mince the shallot and garlic, and cut the dried chili
7. Blanch the cauliflower slightly, remove and drain
8. Reheat the frying pan, add green onion, garlic and chili and fry for a while, add salt, soy sauce, vinegar
9. Enlarge the cauliflower, peanut and cucumber into the plate, pour the sauce and mix well.
