1. Cauliflower face down and soak in light salt water for 20 minutes. Then wash it and break it into small flowers with a knife.

2. Blanch it in a boiling water pot for about one minute, then immediately shower it with cold water until it is completely cool and drained for use.

3. Slice the pork belly, cut the garlic white and pat it flat with the back of the knife, and cut the small pepper into sections.

4. Heat the pan and drain the oil. When the oil is hot, it will explode.

5. Put the pork belly slices into the pot, stir-fry with medium heat until the surface is completely discolored, and continue to stir for a while to force out a part of the oil in the fat part.

6. Add a tablespoon of Laoganma beef hot sauce and stir-fry.

7. Pour in red pepper and cauliflower and stir fry a few times.

8. Add a tablespoon of soy sauce

9. Add some sugar and stir fry for about a minute.

10. Cut the garlic leaves into pieces, put them in the pot, stir-fry them a few times, turn off the heat, cover the pot and stew for about one minute, then open the lid and it's OK.

Cooking tips

1, cauliflower is soaked in light salt water, which can force out the bugs that may be inside and has bactericidal effect.

My cauliflower tastes a little crisp, so don't blanch it for a long time. After blanching, use cold water to cool down, so that cauliflower will have a crisp taste. Of course, if you like the crispy taste, you can extend the blanching time and fish it out without cold water.

3, this dish must be made of fat pork belly, pork belly in the process of frying, will force out some fat oil, and cauliflower is to absorb these fat oil, the taste will be fragrant. Don't stir-fry the pork belly too much, or it will burn easily.

4. Don't put the last garlic leaf in the pot immediately. Cover and stew for a while. The color of garlic leaves is greener and better.

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