How to make fried sausage with pagoda cauliflower

We Chinese have a proverb that goes, if you want to keep a person's heart, you must first keep his stomach. I think seeing this sentence, both men and women understand how important it is to cook well. Today I will show you how to make fried sausage with pagoda cauliflower. Let's learn it well.

1. Rinse the cauliflower with clean water and soak it in salt water for 10 minutes

2. Add a few drops of oil and a pinch of salt to boiling water, fry the cauliflower into small pieces, and then remove and set aside.

3. Boil the Sichuan sausage for 15-20 minutes, cut into thin slices, and chop the garlic into fine pieces

4. Pour a little peanut oil into the pot, add minced garlic when the oil temperature reaches 50% hot and stir-fry until fragrant

5. Pour the chopped sausage into the pot and stir-fry over low heat until the oil comes out.

6. Pour the blanched cauliflower into the pot and stir-fry for a while over medium heat

7.Since Sichuan sausage is still very salty after being boiled in water, add a little salt to taste it.

8.Since Sichuan sausage is still very salty after being boiled in water, add a little salt to enhance the flavor.

9. Turn off the heat and serve. The cauliflower has a crispy texture with a little bit of spicy sausage and garlic flavor.

Today’s introduction to fried pagoda cauliflower with sausage ends here. Have you learned it? In fact, the overall process is quite simple and easy to learn. Take some time to follow the steps above.