Preparation materials: 500 grams of cauliflower, 80 grams of pork belly, green pepper 1 piece, 2 millet peppers, 3 dried peppers, pepper1piece, and appropriate amount of onion, ginger and garlic.

Steps:

1, wash cauliflower into small flowers, slice pork belly, obliquely cut green pepper and millet pepper into horse ears, and cut dried pepper into sections.

2. Pour water into the pot, pour cauliflower after the fire boils, blanch for 30 seconds, remove it from the fire, and rinse it with cold water.

3, put a little oil in the pot, stir-fry the pork belly with low fire until the oil comes out, then add the onion, ginger, garlic, dried pepper and pepper, stir-fry the fragrance.

4. Add one tablespoon of Pixian bean paste, one tablespoon of half-cooked soy sauce, one tablespoon of cooking wine and half a tablespoon of soy sauce, and stir fry quickly and evenly.

5. Pour in cauliflower, turn to medium heat and stir fry, so that each cauliflower is stained with sauce.

6, add a little sugar to taste, add green and red peppers, stir fry quickly and evenly.

7. If you like the soft and rotten taste of cauliflower, you can add half a bowl of water before the previous step, cover the pot and cook for two or three minutes, then add sugar and green pepper, and finally stir-fry over high heat to collect juice. You can also sprinkle a little coriander after serving.

8. finally put it in the lunch box.