Divide the cauliflower into small florets. Prepare some warm water, add a little salt, and soak the cauliflower for more than 5 minutes. If there is rice water, use rice water to soak it. (Extensive soaking can wash away foreign matter, bugs, pesticide residues, etc.) After preparing all the above ingredients, first divide the cauliflower into small florets, submerge them with enough water, add a spoonful of salt, mix well and soak for 5 minutes, and set aside. ——(Note, here you must add an extra step of soaking the cauliflower in water after separating the florets, and add a spoonful of salt to the water, which will be explained later).

Speaking of it, cauliflower is really a healthy and weight-loss ingredient, so it is also a common dish on my family’s dining table. Usually when people make pork rib stew, they put vermicelli, potatoes, etc., which is a must in my family. A lot of cauliflower broken into small pieces will be put in, and it will be stewed until it is rotten. One piece of organic cauliflower (the texture of organic cauliflower is crisper), 2: about 250 grams of pork (it is best to stir-fry with plum blossom meat, the meat is more tender and not Firewood), 3: half a bell pepper (if you like spicy food, you can use millet), 4: 2 cloves of garlic, 5: pepper

Prepare some pork belly and cut it into thin slices, heat oil in a pot, Heat the oil and add the ginger and garlic slices and sauté until fragrant. Add the sliced ??pork belly over medium-low heat and stir-fry until slightly curled. When it changes color and becomes oily, add the cauliflower over high heat and continue to stir-fry. Put the pork belly in the pot, stir-fry over low heat, stir out the oil from the pork belly, add ginger, garlic, dried chili peppers, stir-fry until fragrant, then add green chili rings and cauliflower, stir-fry, add an appropriate amount of salt, chicken essence, a small amount of sugar, and oyster sauce, stir Fry until cooked and removed from the pan.

Seasoning: salt, chicken powder, oil. If you like spicy food, add some chili oil and stir-fry evenly before serving. In this way, the cauliflower fried meat is ready. When blanching cauliflower, add a little salt and oil. The blanching time should not be too long. After blanching, take it out and run it through cold water. This will make the texture more crispy and tender. Drain the water before frying, so that it will be dry and fragrant. tasty. Wash the tenderloin and cut into thinner slices. Put the slices in a bowl, add cooking wine, light soy sauce, egg white, and starch and mix well.