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Materials
Steps for making Sichuan-style dry pot cauliflower with rice
Blanching: 1L water + 5g salt + 3 drops oil. After the water boils, blanch the cauliflower for 30 seconds, then remove and drain in cold water.
Cut the pork belly into 2mm thin slices, sauté over low heat until golden brown and the fat renders, then turn to medium heat and add ginger, garlic, dried chili peppers, and bird's eye chili peppers. Add fermented bean paste and stir-fry until the oil turns red.
Add the cauliflower and stir-fry over high heat for 1 minute. Drizzle cooking wine along the edge of the wok to release the aroma.
Seasoning: soy sauce, oyster sauce, sugar, sprinkle with white pepper powder, stir-fry evenly and remove from heat.
Tips for enjoying Sichuan-style dry pot cauliflower with rice
This dish serves 2-3 people. If the exact weight is unclear, you can estimate it roughly. The order of ingredients remains the same and it will still taste delicious.
