2. After the water is turned on again, pour out the cauliflower and drain it;

3. Cut the pork belly into thin slices with appropriate thickness, prepare garlic cloves, ginger slices, star anise and cinnamon, and cut the shallots;

4. Add an appropriate amount of oil to the hot pot, and put the pork belly in the cold oil to stir fry;

5. Stir-fry pork belly and add garlic cloves, ginger slices, star anise and cinnamon to stir-fry slowly with low heat;

6. After the fat in the pork belly is fried, the pork belly is slightly burnt;

7. Open a big fire and add cauliflower to stir fry;

8. Stir fry until the surface of cauliflower is slightly yellow, and add salt and pepper to taste;

9. Add steamed fish and soy sauce and continue to stir fry;

10. Add shallots before cooking; ;

1 1. Stir well;

12. Take the pan and put it on the plate, with some coriander leaves in the middle.

Tips

1. Cauliflower should be blanched and precooked in advance, and some salt and oil should be added when blanched;

2. Cool the oil and stir-fry the pork belly slowly with low heat until some of the oil is stir-fried;

3. Add the aniseed and ginger slices, stir-fry the garlic cloves (it is best to pat them) with the pork belly, so that the pork belly can not only stir-fry its oil, but also penetrate with the flavor of the seasoning;

4. When the pork belly is slightly browned, stir-fry the cauliflower until the water is dry and the surface is slightly yellow;

5. At this time, add seasonings such as salt and steamed fish and soy sauce to taste and color;

6. Stir-fry again, and after the taste is fully absorbed, add the shallots before the pan, stir-fry evenly and then take out the pan.