Dry Pot Cauliflower

Method

1. 01

   Step 1

   Blanch the pork belly first: Rinse the pork belly clean, pour an appropriate amount of water into a wok, put the pork belly in the wok, add 1 tablespoon of cooking wine, a little peppercorn and 2 slices of ginger, bring to a boil and then remove it.

   

2. 02

   Step 2

   Break the cauliflower into pieces and rinse the cauliflower and chili peppers with clean water.

   

3. 03

   Step 3

   Slice the garlic, cut the garlic sprouts into sections, cut the whole garlic cloves into smaller pieces, slice the green chili peppers diagonally, and cut the small chili peppers into rings.

   

4. 04

   Step 4

   Drain the cauliflower and continue to chop it with a knife.

   

5. 05

   Step 5

   Slice the blanched pork belly.

   

6. 06

   Step 6

   Turn on the heat and pour an appropriate amount of cooking oil into the wok. When the oil is about 30% hot, add the pork belly and cook until the pork belly releases its oil and the meat turns white.

   

7. 07

   Step 7

   Add ginger slices, garlic and chili peppers and sauté until fragrant.

   

8. 08

   Step 8

   Add a tablespoon of fermented soybean paste.

   

9. 09

   Step 9

   Continue to stir-fry evenly with a spatula.

   

10. 10

    Step 10

    Add a little light soy sauce and stir-fry.

    

11. 11

    Step 11

    Add granulated sugar to enhance the flavor.

    

12. 12

    Step 12

    Add chicken bouillon for seasoning and stir-fry evenly.

    

13. 13

    Step 13

    Finally, add the garlic sprouts and stir-fry briefly before serving.

    

14. 14

    Step 14

    Finished product photo.

    

15. 15

    Step 15

    Finished product photo.

    

16. 16

    Step 16

    Finished product photo.