Griddle cauliflower is a classic dish for drinking, so how to make it crispy, tender and delicious? When making dry-pot cauliflower at home, should you blanch it or over-oil it? As long as you do this step correctly, the cauliflower will be crispy, not greasy, and really fragrant.

Please see our operation for specific methods:

1. Prepare a cauliflower, remove the roots, then break it into small florets with your hands and put it in a pot.

2. Wash it again with clean water and add a spoonful of salt to it. This can remove bugs and bacteria in the cauliflower. Wash it and take it out for later use.

3. Cut some ingredients below, prepare a piece of pork belly, cut it into thin slices, cut it and put it in a basin.

4. Prepare one green pepper, remove the seeds and cut it into triangular pieces, cut one red pepper into hob pieces, and put them together with the green pepper for color matching.

5. Cut a piece of ginger into slices and put it in a basin. Cut a few garlic into slices and put them together with the ginger slices.

6. Cut half of the onion into strips, then break it up with your hands and put it on the bottom of a dry pot.

After the ingredients are ready, we blanch the cauliflower.

7. Boil water in a pot, add a spoonful of salt to increase the base flavor, then add a few drops of vegetable oil to increase the brightness of the ingredients, and stir to dissolve.

8. After the water boils, add the cauliflower, blanch it for 30 seconds, remove the water and put it in a basin.

9. Heat the wok, add a spoonful of cooking oil, add ginger and garlic and sauté until fragrant, add a spoonful of red bean paste, stir-fry until it melts, and stir-fry out the red oil.

10. Then add the meat slices and stir-fry for a few times, then add a little cooking wine to remove the fishy smell.

11. Add green and red peppers, stir-fry a few times, then add cauliflower, stir-fry briefly, and then start seasoning.

12. Add a little steamed fish soy sauce and pour it from the side of the pot, add a little oyster sauce, a little sugar for freshness, and a little chicken powder.

13. Stir-fry evenly, turn up the heat and stir-fry for 30 seconds to dissolve all the seasonings. Pour in a little sesame oil before serving, then turn off the heat and serve on a plate.

14. Okay, this crispy, tender and delicious dry pot cauliflower is ready. Once you learn how to make it, try it at home. It is healthier than the over-oiled version in restaurants.