Why does such a simple dish, simple ingredients and simple taste fascinate so many people? Almost every Hunan restaurant has this kind of big potted cauliflower on the menu. Every time I go to a restaurant to eat, when it comes to ordering vegetarian dishes, this dish must be the first choice. This kind of cauliflower in Hunan restaurant is very different from that in the north or at home at ordinary times. The secret of martial arts in cooking this dish is-no water! Whether it is the usual method of blanching cauliflower in advance and then frying it, or the method of stewing it with water during frying. The whole dish pursues a dry and fragrant taste. If possible, you can stir-fry flowers in the oil pan first, and then stir-fry them in the pan, just like a restaurant. Generally, home cooking needs to stir-fry the flowers slowly with a little more oil, and fully stir-fry the fragrance of meat and ingredients into the cauliflower.

1. Slice pork belly, obliquely cut green garlic leaves, green peppers and dried red peppers, and slice garlic; 2. Break cauliflower into small pieces, soak in salt water for 15 minutes, then wash and drain; 3. Heat the cooking oil in the pot, stir-fry the pork belly slices in the pot, and then pour in the dried peppers and garlic slices to stir-fry;

4. Put the cauliflower in the pot, stir-fry until golden brown, add salt, cumin, steamed fish and soy sauce and stir-fry evenly;

5. Add green pepper and green garlic leaves and stir-fry until soft and fragrant.