Food preparation in advance: 1 cauliflower, appropriate pork belly, green pepper, red pepper, dried Chili, onion, ginger, garlic, salt, soy sauce, rice wine, oil consumption, oil. Production process: cut cauliflower, pork belly into thin slices, pepper into strips, onion into strips, onion and ginger into slices, and set aside. Boil water in the pot, add cauliflower, and cook for 1 min. It's too cold to fish up and set aside. Heat the oil from the pan. After the oil is hot and humid, add pork belly and stir-fry until golden brown. Add a little rice wine and stir well. Add onion, garlic and chilli and saute.

Add a proper amount of soy sauce, add cauliflower and stir well. Add appropriate amount of salt, oil consumption, green pepper and pepper, stir-fry for 2 to 3 minutes, and then turn off the heat! Crisp and delicious, delicious and delicious home-cooked spicy dry pot cauliflower is finished! Clean cauliflower, cut it into appropriate sizes, pour it into boiling water, blanch it for 30 seconds, and pick it up. Cut the pork belly into ultra-thin slices, put it in a pan and fry it in oil. Stir-fry it with soy sauce, add a little sugar, add Thai pepper rings, pour in the cooked splash vegetables, add a little salt, stir-fry soy sauce, stir-fry it with garlic and stir-fry for 30 seconds. It is more appropriate to cook cauliflower in a dry pot after soaking in water, but the cooking time of soaking in water should be mastered, and cauliflower does not need to be cooked very well, so it is better to preserve some toughness.

Sausage bacon can also be replaced by pork belly. For example, it takes longer to fry the pot with pork belly, and the small meat will become fragrant if it is slightly burnt. You can also put some onions in the bottom pot and eat them while heating. Finally, the onion digests and absorbs the juice and tastes good. Slice pork belly, wash cauliflower, cut small flowers, then scoop it up with water and reserve it, cut pepper into long sections, slice garlic, cool it in a pan, add pork belly, bake oil gradually, add dried red pepper after the meat is fried, stir-fry with garlic slices, add cauliflower and stir-fry pepper. Because the cauliflower is boiled in water, it is not easy to fry for too long. The edge of the cauliflower is a little burnt, add a little soy sauce to color, a little sugar and proper salt, chicken essence, and take it out of the pot.

The whole organic chemical cauliflower bud is downward, soaked in salt water for 15min, then taken down and torn into small flowers, cleaned neatly, drained and reserved. Wash pork belly, dry it with kitchen paper towel, cut it into thin slices and set aside. Slice ginger, cut onion and millet pepper into oblique knife sections and set aside. Add a proper amount of vegetable oil to the wok, boil at a temperature of 50%, put the dried cauliflower into a large colander, "fly" it into the wok, then quickly fish it out, and so on for three times, and finally control the oil and replenish water for reserve. Leave a little oil in the pot, put the pork belly slices into the pot until the meat turns slightly yellow, and when it is dry, add ginger, garlic and millet pepper to saute until fragrant and stir well. Put in cauliflower with oil control and water supply, add salt, soy sauce and oil-consuming seasoning, stir well, and serve.