Preparation method

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Cauliflower ingredients: 1000 grams of cabbage or cauliflower head, 50 grams of minced meat, 10 grams of dried pepper, ginger, minced garlic 5 grams each, 2 green and red peppers, a little each of salt, monosodium glutamate, pepper, sesame oil and chopped green onion.

Preparation: 1. Let the cabbage head dry in the sun for two days until it is half dry, wash it, cut it into pieces, marinate with salt for 10 minutes, squeeze out the water; remove the seeds from the green and red peppers and wash them. Cut into cubes; cut dry pepper into small circles and set aside. 2. Put the pot on the fire, grease it well with oil, add ginger, minced garlic, green and red peppercorns, and dried pepper and stir-fry until fragrant. Add the minced meat and stir-fry until it is loose. Add the pickled cabbage and stir-fry until the water is dry and the aroma is rich. Sprinkle salt, monosodium glutamate, pepper and chopped green onion, stir-fry evenly, pour sesame oil and serve.

Production Tips

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Secret Tips: 1. Sun-dry the cabbage until it is semi-dry, then cut it into pieces and marinate it with salt, and squeeze out the water. Keep it crispy. 2. Use medium heat when frying, and stir out the water.

Another tip: You can also use amaranth stalks, amaranth vines, lentils and other main ingredients to make it in this way: not too much when pickling, it is better to eat it as you make it.