How to make dry pot cauliflower with shacha sauce

There are so many single men and women in society today, and if you are still not married when you reach the marriageable age, your family must be very anxious. What should you do? You will definitely wait to find something better. But while waiting, you might as well improve yourself and learn to cook a few delicious side dishes to add points to yourself. Now let me introduce to you the recipe of dry pot cauliflower with satay sauce.

1. Add a small amount of vegetable oil to the pan, stir-fry the pork belly slices over medium-low heat until the oil comes out and the meat slices are charred.

2.1 At this time, mix the sauce: fish sauce, white pepper, shacha sauce and a little bit of sugar. If you don’t have fish sauce, you can use light soy sauce instead. Shacha sauce and fish sauce are both quite salty, so there is no need to add extra salt.

3.2 Then add scallion, ginger, garlic and dried chili and stir-fry until fragrant. Add cauliflower and stir-fry for a while. Be careful not to add water.

4. Pour the sauce into the pot and continue to stir-fry. The key is not to add water. Keep the heat at medium and the cauliflower will slowly release water... If water is added, the cauliflower will be too powdery and not delicious. Fry until the doneness is to your liking. Garnish with red pepper rings and chopped green onions. Place into a pre-heated iron casserole and serve. The heat preservation effect of the iron casserole is very good, so this dish can be guaranteed to be still hot when you finish eating it.

5. Sorry, my hands are itchy. . . . Support forehead

6. Dry pot cauliflower. When it rains outside, my camera automatically becomes foggy.

Learn to cook at home by following the introduction above. It is not only healthy but also nutritious and delicious. Have you learned how to make the dry pot cauliflower with satay sauce that the editor will introduce to you today?