Home-style dish: Dry-fried cauliflower recipe

Break the cauliflower into small florets, soak them in lightly salted water for 10 minutes, then drain thoroughly. Slice the pork belly thinly, and prepare sliced ​​garlic, chili peppers, and chopped green onions.

Heat oil in a wok over medium-low heat. Add sliced ​​pork belly and stir-fry until golden brown and fragrant, then remove from the wok. Using the rendered pork fat, add a little Pixian chili bean paste and stir-fry until the oil turns red and fragrant. Then add sliced ​​garlic and dried chili peppers and stir-fry until fragrant. Turn up the heat, add the drained cauliflower, and stir-fry quickly for about 2-3 minutes, until the edges of the cauliflower are slightly browned.

Drizzle light soy sauce along the edge of the wok and stir-fry quickly. Add a little dark soy sauce for color and flavor. Return the previously stir-fried pork belly to the wok, add salt to taste, and stir-fry evenly. Turn off the heat, remove from the wok, and sprinkle with chopped green onions.