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What's your favorite dry dish? Will you do it at home by yourself?
Dry pot dishes are very popular now, which combines the two cooking characteristics of hot pot and stir fry. Every piece tempts your stomach! When family and friends are having dinner, cooking such a pot, with some beer on it, will be absolutely enjoyable!

Spicy griddle chicken

1, chicken cut into pieces, chives cut into sections, garlic and ginger minced, and soybean sprouts cut off their roots.

2. Cut the dried red pepper, add salt to the diced chicken, and marinate the eggs for 30 minutes.

3, soy sauce, oyster sauce, sugar, chicken essence, cooking wine, water in a bowl and mix well.

4. Heat the pot and cool the oil, put the chicken pieces, stir-fry and serve them out.

5. Pour oil into the pan, add pepper, star anise, ginger and garlic, scallion, and stir-fry dried red pepper with low fire.

6, pour chicken pieces, pour seasoning, black pepper, stir fry quickly, add shallots, stir fry with balsamic vinegar.

7. Add salt to bean sprouts, stir-fry with slow fire, pour the fried chicken pieces on the griddle and sprinkle sesame seeds.

Griddle fragrant crispy lotus root

1, wash the bacon, steam in the pan for 15 minutes, chop the onion and ginger, and chop the bean paste.

2. Wash the lotus root, scrape off the epidermis, slice and cook, remove and sprinkle two spoonfuls of dry starch.

3. Put oil in the pot, fry the lotus root slices in the pot until the surface of the lotus root slices is golden, and remove and drain the oil.

4. Pour out the oil in the pot, put the chopped bean paste in the pot, stir-fry the red oil, put the onion ginger, pour the lotus root slices, stir-fry the bacon slices, and add sugar to stir evenly.

incense pot broth

1, wash the fat sausage, cut into pieces, add vinegar and salt, remove oil, cut dried Chili, cut green onion and slice ginger.

2. Boil the washed fat sausage, add salt, ginger slices, cooking wine, star anise, fragrant leaves and cooking wine and cook for 30 minutes.

3. After the oil in the pot is 70% hot, add ginger, garlic, dried pepper, dried pepper and Pixian watercress and stir-fry until fragrant.

4, add fat sausage to fry dry water, add soy sauce, sugar, vinegar; Add potato chips and green onions.

Braised Pleurotus eryngii

1, shredded Pleurotus eryngii, sliced pork belly, sliced green and red pepper, sliced onion and sliced garlic.

2. Spread the onion on the bottom of the dry pot, pour the oil in the pot and stir-fry the pork belly.

3. Add bean paste, lobster sauce and garlic slices and stir-fry until fragrant. Add Pleurotus eryngii into the stir-fry

4. Stir-fry the red and green peppers in the pot, add salt and soy sauce, add chicken essence and sesame oil before turning off the fire, then put them into the dry pot, and point the alcohol in the furnace.

Griddle cauliflower

1, cauliflower soaked in light salt water 15 minutes, washed and broken.

2. Slice pork belly, green garlic, pepper and garlic.

3. Boil boiling water, put cauliflower and blanch with salt 1 min.

4. Heat the wok to put lard and vegetable oil, and stir-fry the pork belly slices until they are fragrant.

5. Put pepper segments, garlic slices, cauliflower and fried pork belly.

6. Cook wine and light soy sauce, mix white sugar, green garlic and salt, pour them into the pot, and put them on the stove to stew and eat.

Grilled fish slices

1, soak snakehead to remove blood, slice fish slices, and marinate with cooking wine, salt and black pepper 10 minute.

2. Peel and slice the lotus root and soak it in water, and cut the green and red peppers into pieces.

3. Slice ginger, peel garlic, mince shallots, and cut parsley.

4. Heat the pan with oil, add ginger and garlic until fragrant, add lotus root slices and green pepper, and add salt.

5, pour fish fillets, adjust soy sauce and sugar, sprinkle spiced powder, chopped green onion, white sesame seeds and coriander.

Of course, it's a griddle potato chip. It's also very simple to make it at home. It's a perfect match with lotus root chips. Today I'll teach you how to make it at home.

Potato is a very common ingredient, and we often use it to cook dishes and staple foods. It is very delicious. Today, I will teach you to cook a dish with potatoes as the main ingredient. I hope you like it, so I won't say much about the menu.

Raw materials: potato, onion, lotus root, green garlic and pepper.

Accessories: Chili sauce, onion, ginger, garlic, spicy lobster sauce.

Seasoning: salt, flavor, soy sauce and sesame oil.

Step 1: Peel and slice potatoes and lotus roots, slice onions, shred green garlic, and cut half of pepper into sections and half into shreds for later use.

Step 2: add water to the pot and boil it, then take out the potatoes and lotus roots.

Step 3: add a little base oil to the pot, stir-fry onion, ginger and garlic, then add onion and pepper segments to stir-fry until fragrant, then add Chili sauce and lobster sauce, then cook the pot with soy sauce, stir-fry potatoes and lotus roots with a little salt, and finally add green garlic and sesame oil to stir-fry and take out the pot.

Winter is the more popular season for dry pot dishes, and all kinds of dry pots in restaurants of all sizes are the darling of high ordering rate. There are many kinds of dry pot dishes, such as dry pot tofu, dry pot cauliflower, dry pot potatoes, dry pot Pleurotus eryngii, dry pot lotus root slices, dry pot thousand pages of tofu, dry pot gluten, dry pot cabbage, dry pot baby cabbage, etc. Everything is delicious. However, my favorite food is the super simple dry pot radish.

Why? Because before that, I was basically a person who didn't eat white radish. Because of this dish, I began to become a radish fan.

It's quite simple to cook dry-boiled radish at home. Every winter, I cook it every once in a while, making a big pot at a time, and it is the first CD for every meal.

To share my small kitchen version of the dry pot radish method:

Ingredients: white radish 1 root, pork belly about 200g, green garlic 2, millet spicy 2, a few Chinese prickly ash, Pixian bean paste 1 tablespoon, oyster sauce 1 spoon, ginger, cooking wine and chicken powder.

Practice:

1. Put the whole pork belly into a cold water pot, add 1 spoon of cooking wine, bring it to a boil with strong fire, then cook it for about 8 minutes on medium fire, then take it out and slice it for later use.

2. Peel the white radish and cut it evenly.

3. Cut the ginger into powder, cut the millet into rings, chop the bean paste, remove the roots and yellow leaves of the green garlic and wash it. First, pat the garlic white flat with a knife, and then cut it into sections for later use.

4. Take the pot and fire. After the pot is hot, put a proper amount of cooking oil, put the meat slices into the pot and stir-fry slowly, and fully stir-fry the oil in the pork belly. Add chopped bean paste and stir-fry until the oil turns red and the sliced meat turns red, then add Jiang Mo, millet and pepper and stir-fry until fragrant.

5. Add radish slices and stir well, add oyster sauce and salt to taste, cover the pot, and turn to low heat for stewing. After the radish becomes soft, add garlic white, then add garlic green, sprinkle with chicken powder and stir well. (Now the white radish is full of water this season. Under normal circumstances, the water from the radish is enough to cook it, so there is no need to add water. Of course, it depends on the radish and the sealing condition of the pot. If you feel that the pot is too dry at this step, you can put some water or broth in it according to the situation.)

6. Heat in a small iron pot or casserole, pour the radish into the dry pot, put it on the pot with the base, and heat it with a small fire while eating.

Spicy dry pot shrimp eaten with shells.

Fresh prawns are dry-fried in spicy and hemp oil until they are cooked. Under the action of high temperature, all the water is dried until the shell is separated from the meat, and the shrimp shell is thin and brittle, and the spicy taste is absorbed to the feet when the shrimp meat releases its original delicacy. Eating together with shells is very enjoyable, spicy, fresh and crispy, and it is an excellent delicious food for a county magistrate.

Spicy griddle shrimp

Material: 500g prawn.

Ingredients: 4 tablespoons of pepper oil and 4 tablespoons of Chili powder; 2 tablespoons of cooking wine, liquor 1 spoon, salt 1 spoon, 2 tablespoons of light soy sauce, sugar 1 spoon, and rice vinegar 1 teaspoon.

Practice:

1. Wash the prawns, and then cut off the shrimps separately.

2. Go to the shrimp line, pick it up at the third section of the shrimp back with a toothpick, and then gently pull it out.

3. Put pepper oil in a non-stick pan, heat it to a hot spot on low heat, turn off the minimum heat, pour in Chili powder, and mix well until red oil appears.

4. Pour in prawns and stir fry over high heat.

5. Stir-fry until the shrimp becomes discolored, add all the seasonings and mix well. At this time, there is water from the shrimp in the pot, and continue to stir-fry over high heat.

6. Stir-fry until there is no water in the pot, then turn down the heat and continue to stir-fry until there is no drop of water in the pot, only red oil is left. Stir-fry until the shell of shrimp is separated from the meat, so that the taste is crisp.

Tips:

Chili powder is easy to burn, so stir-fry it with minimum fire until it produces red oil. It is necessary to use a non-stick pan to ensure that Chili powder does not stick to the pan all the time.

Dry pot dishes are mostly boiled vegetables and then dried and fried to taste, and this kind of food is to let the food inhale seasoning while releasing natural delicacy.

Dry pot dishes are a must for many people when they eat out! Actually, it's easy to do it yourself. What do you want to eat? Throw it in the pot!

Braised cabbage

Practice:

1. Soak the meat in water, remove the blood, cut and wash the cabbage and tear it into small pieces.

2. Slice ginger and garlic, and cut dried Chili into small pieces.

3. Pork belly slices are fat, and the oil is boiled first.

4. Add the remaining pork belly and stir fry together, and let the pork belly fry in the oil for a while, so that the sliced pork will be more fragrant.

In order to prevent the ginger and garlic slices from being over-fried, I fried the meat until fragrant, and then put the ginger, garlic and dried pepper in it.

6. Add a little salt, pour a spoonful of cooking wine and stir-fry the vegetables.

7. Pour a little white vinegar (try to pour it along the side of the pot, so that the taste of vinegar will be better)

8. Add a tablespoon of oyster sauce and stir-fry for about two or three minutes.

9. Add a little chicken essence before cooking, and cook.

Griddle Cooked Tea Tree Mushrooms

Practice:

1. Put the bacon in the pot and steam for 20 minutes to soften it.

2. Wash Agrocybe aegerita and break it.

3. Blanch Agrocybe aegerita in boiling water for 2 minutes, then remove and drain.

4. Slice the steamed bacon and cut the small pepper into sections.

5. Stir-fry the bacon with a little oil in the pot until the oil comes out, and stir-fry the small pepper until the skin wrinkles.

6. Pour in Agrocybe aegerita and stir well, pour in bean paste and soy sauce and stir well; Transfer to a dry pan and eat while heating! (If fried directly without a griddle)

Braised Pleurotus eryngii

Practice:

1. Tear Pleurotus eryngii into strips by hand, slice pork belly, green and red pepper, onion and garlic for later use.

2. Spread the onion on the bottom of the dry pot for later use.

3. Pour cooking oil into the pot, then add pork belly and stir-fry until the surface is slightly yellow.

4. Add bean paste, lobster sauce and garlic slices and stir-fry until fragrant.

5. Stir-fry Pleurotus eryngii in a pot.

6. Stir-fry the red and green peppers in a pot, and then add salt and delicious soy sauce.

7. Then, before turning off the fire, add chicken essence and sesame oil, stir-fry them evenly, and then put them into the dry pot. Finally, point a piece of alcohol in the furnace and you can start.

Griddle cowpea

Practice:

1. Wash the cowpea; Cut the sausage for later use;

2. Boil cowpea with water;

3. The garlic is fried in the garlic pot;

4. Stir-fry the sausage in the pot;

5. Pour in oyster sauce and stir fry;

6. Stir-fry cowpeas and then steam fish, soy sauce, salt and monosodium glutamate;

7. Finally, juice is collected with water starch;

8. Stir well and take out the pot ~

Griddle potato chips

Practice:

1, slice the potato, cool it, control it to dry, put twice as much oil as usual in the pot, and fry the potato chips with oil until both sides are golden.

2. Cut the green pepper into hob blocks, carrot slices and meat slices.

3. Stir-fry sliced meat, green pepper and carrot with the remaining oil from frying potato chips just now.

4. Add Pixian bean paste and stir-fry the red oil, add two tablespoons of water and add chicken essence.

5. Add potato chips, stir-fry until there is no water, and serve.

Griddle goose intestines

Practice:

1, take out the goose intestine soaked in water 15 seconds, and cut into 3 cm long sections. Cut the green pepper into small pieces

2. Heat the base oil to 50% heat, and stir-fry the bean paste, onion and ginger.

3, stir-fry goose intestines for 30 seconds, cook wine, add spicy girl sauce, garlic cloves, and use soy sauce to be lascivious.

4. Add salt, monosodium glutamate and broth, and simmer for 5 minutes.

5. Stir-fry the green and red pepper pieces out of the pot and put them into a dry pot with fire on the table.

Sautéed Chicken with Pepper in Iron Wok

Practice:

1, cut dried red pepper into small pieces, wash with clear water and drain.

2. Cut the chicken into small pieces, cut shallots into long sections, chop garlic and ginger into paste, and cut off the roots of soybean sprouts.

3. Add 1/4 tsp salt and egg 1/4 pieces to the diced chicken and marinate for 30 minutes.

4. Put the seasoning soy sauce, oyster sauce, sugar, chicken essence, cooking wine and water into a bowl and mix well for later use.

5. When the wok is hot, add a little oil, add the cold oil to the chicken pieces, and stir-fry over medium heat.

6. Take out the chicken pieces and the fried oil, and wash the pot.

7. Heat the pan, pour the oil into the pan again, add pepper, star anise, ginger and garlic, scallion and dried red pepper, and stir-fry with low fire for fragrance.

8. Pour in the fried chicken nuggets, pour in the seasoning and black pepper, stir fry quickly with high fire until the chicken nuggets absorb the sauce, add the chives, pour in the balsamic vinegar, and stir fry until the water is completely drained.

9. Heat the griddle on the fire, add a little oil, add bean sprouts and a little salt, and stir-fry until the bean sprouts are broken.

10. Finally, pour the fried chicken nuggets on a griddle, sprinkle with white sesame seeds, and eat them while heating on the griddle. If the griddle is not used, it is also delicious to directly mix the two ingredients and fry for 2 minutes.

Sister Agatha's favorite griddle dish is griddle potato chips! In fact, there are many others, such as dry pot and fat sausage, and dry pot and cabbage. Sister Agatha also likes them very much, but potatoes are the most commonly used ingredients in sister Agatha's family, so the subject can refer to it! Sister Agatha basically cooks at home!

Griddle potato chips

2 slices of potato (don't cut the potato slices too thin, just about the same thickness)

Slice 300 grams of three layers of meat.

Ingredients: chopped green and red millet pepper for ornament, chopped garlic, half shredded onion, chopped onion, cooked sesame seeds and seasoning.

A tablespoon of bean paste, soy sauce, cooking wine, salt and chicken essence.

Cooking steps

1, boil the water in the pot, put the potato chips in the pot first, and take them out after two minutes, otherwise it will stick to the pot when frying.

2. Lay the shredded onion flat at the bottom of the griddle for later use.

3. Wash the pan, fry the three layers of meat in the pan until it is slightly yellow, stir-fry some oil, and then pour out the excess oil.

4. The three layers of meat are fried and pushed aside, and the garlic and bean paste are put into the pot and sauté ed.

5. After the watercress is fragrant, pour the potato chips into the pan and stir fry. Add seasoning, soy sauce, cooking wine, salt and chicken essence and stir fry evenly again.

6, from the pot to the plate, dry pot potato chips!

The diagram is as follows

I prefer to eat spicy shrimp in a dry pot, and it's not so difficult to make.

Dry pot shrimp production materials:

Ingredients: fresh shrimp, dried pepper, pepper, Pixian bean paste, celery, coriander, onion,

Seasoning: onion, ginger, garlic, sugar, salt, soy sauce, sesame,

The practice steps of dry pot shrimp are introduced in detail:

1, cut off the cleaned back, drain the water, fry it in oil, and pick it up when the skin looks brittle.

2, pour oil from the pan, add onion, ginger and garlic until fragrant, add pepper and pepper to stir fry, then turn to low heat, add Pixian bean paste to stir fry red oil, add sugar, a little salt (the sauce is salty), soy sauce, turn on high heat, add shrimp and parsley, coriander and onion, all the dishes are cooked, and sprinkle with cooked sesame seeds to serve.

Now, I'd like to introduce some key points of cooking shrimp in a pan:

1, shrimp must be fresh, because this practice requires high meat quality. If the shrimp is not fresh, the elasticity of the meat is not enough, which will affect the taste.

2, be sure to fry the back of the shrimp, so as to make the shrimp easy to taste.

3, when you fry the shrimp, you must fry it quickly, and you must put it in the pot with hot oil. When the skin of the shrimp looks a little translucent, take it out as soon as possible. This time is very short, only one and a half minutes. This is the key point of making dried shrimp, because if the frying time is too long, the shrimp meat will not be eaten.

4, the amount of onion, ginger and garlic should be large, which is about twice as much as that of cooking at ordinary times, so the fragrance that bursts out is relatively strong.

Cooked dishes are often eaten in our lives. Cooked dishes are a kind of Sichuan cuisine, which is delicious, spicy and enjoyable. They are very popular with everyone. I like to eat cooked dishes, such as potato chips, chicken and shrimp. They are all my favorites, and I often cook them at home and make them affordable.

Dry pot is a kind of Sichuan cuisine, which is rich in flavor, delicious and enjoyable. It is deeply loved by everyone. I believe many people like to eat dry pot dishes. There are also many kinds of dry pot dishes, such as dry pot chicken, dry pot cauliflower, dry pot potato chips, dry pot ribs and so on. They are all very delicious. Dry pot dishes are also my favorite. I cook them at home and they are delicious and affordable. Here are two of my favorite dishes.

1. Dry potato chips 1. Prepare ingredients: pork belly, potatoes, onions, green peppers, red peppers, onions, ginger, garlic, soy sauce, oyster sauce, bean paste, salt, pepper, chicken essence and white sesame seeds.

2. Wash the potatoes, peel and slice the potatoes, and cut them into even slices. Don't cut them too thin. Wash the starch on the surface of the cut potato slices, put them in a basin, soak them in clear water for later use, wash the pork belly, slice them into thin slices, wash the onions and shred them. Remove the stems of green peppers and red peppers, wash them and roll the blades for later use.

3. Wash the onion, ginger and garlic, cut the onion into chopped green onion, cut the ginger and garlic into powder for later use, boil the oil, put a small amount of oil in the pot, drain the potato chips, fry them in the pot, fry them on low heat until both sides are brown, take them out for later use, and continue to pour the oil into the pot. When the oil temperature is 50% hot, pour the pork belly in and stir-fry the oil.

4. Add minced ginger and garlic to saute until fragrant, add bean paste, stir-fry red oil, pour in red pepper, green pepper, chopped green onion and onion, stir-fry until it breaks, put fried potato chips in, stir-fry evenly, add salt, soy sauce, oyster sauce, chicken essence, pepper and stir-fry evenly, and sprinkle with white sesame seeds to serve.

Second, the dry pot ribs method 1, prepare ingredients: ribs, green peppers, red peppers, onions, potatoes, celery, onions, ginger, garlic, sweet potato starch, salt, pepper, soy sauce, thirteen spices, yellow wine, chicken essence, sugar, cumin powder, pepper oil, white sesame, oyster sauce, pepper, etc.

2. Clean the ribs, chop them into small pieces, soak them in water for half an hour, soak them in bleeding water, wash the ginger, onion and garlic, dice the ginger and onion, slice the garlic, wash the celery and cut it into sections, wash the green pepper and cut it into circles, wash the onion and cut it into pieces, and wash the potatoes and cut them into strips. You can put the side dishes according to your own preferences.

3. Cut the dried pepper into sections. After the ribs are soaked, clean them and drain them. Add salt, pepper, soy sauce, thirteen spices, yellow wine and oyster sauce, and then add a little sweet potato starch. Stir well and marinate for half an hour.

4. Put the ribs in a pressure cooker, add water pressure for 10 minutes, add a little oil to the pot, fry the marinated ribs, soak them in a small fire, fry them until they are tender and tender, and take them out. When the oil temperature rises, put the potatoes in and fry them.

5, fry it out, leave the bottom oil in the pot, add pepper, then add onion, ginger and garlic, add bean paste, stir fry evenly, stir fry red oil, add dried Chili segments, stir fry evenly, add celery, onion and green pepper, stir fry evenly, and then add potatoes.

6. Add the fried ribs, stir fry evenly, then add chicken essence, sugar, salt, cumin powder, pepper oil and white sesame seeds, stir fry evenly, and sprinkle with chopped green onion and coriander to serve.

Summary: Dry-pot dishes have always been my favorite. They are rich in flavor, spicy and enjoyable, and have an appetite when I look at them. I cook them at home, which is delicious and affordable, and the method is very simple. The above two dry-pot dishes are also my favorites. I often cook them at home, so I can try them if I like.

In recent years, dry pot dishes are very popular with people. "Dry pot dish" is a variety and improvement of Sichuan cuisine. It tastes spicy and dry, without the feeling of soup and water in the past, and most ingredients can be used to make it. There are no uniform specifications and requirements for operation, and it is very simple and Aauto Quicker. The taste can be mastered by the spicy and delicious flavor of Sichuan cuisine. If you don't like spicy food, you can also make it into a delicious griddle.

Try not to add water in the cooking process of dry pot dishes, otherwise it will lose the meaning of dry pot, and the taste will be bad. When frying, use the size of firepower to control the quality of the dishes, so as not to fry the paste but also to cook the dry flavor to the best, so it is necessary to fry the potatoes and the ingredients that are not easy to cook in advance.

I don't want to be so greasy. Instead of frying, I cooked the vegetables in advance, and the taste was cool and spicy. Sweet pepper and onion, and finally sprinkle with a little stir-fry, which is delicious. When the steaming pot was served, the aroma was overflowing, and only chopsticks were churning in the pot. While everyone was eating the large pieces they needed, they were still screaming hot and numb, sweating profusely and delicious.

When the weather turns cold, let's make such a pot and enjoy this spicy and delicious warm-up dish. ......

Spicy pork belly griddle

Materials:

400g pork belly, half a cauliflower, half a sweet pepper, one lotus root, one potato, five mushrooms, half an onion, a little dried pepper, a proper amount of garlic, a herb, and a bag of cooking100 spicy pot bottom material.

Production method:

1. Material preparation.

2. Wash the vegetables.

3. Cut all kinds of vegetables and spices.

4. Take a pot and boil half a pot of water, and put cauliflower, incense pot and lotus root slices in it to cook.

5. Pick it up and drain it.

6. garlic and dried red pepper are cut and set aside.

7. Rinse the cut potato chips with clear water several times, put them in a pot and cook them well.

8. Pick up and drain.

8. Put a proper amount of vegetable oil in the pot and heat it to 70%. Put the pork belly in the pot and stir fry. Stir-fry until the color changes and the oil comes out. Shovel the pork belly into a bowl for later use.

9. Put garlic and dried peppers into the remaining oil in the pot and stir-fry.

10. put the cook 100 spicy spices into the pot and stir fry. Stir-fry until oil comes out.

1 1. Stir-fry pork belly, onion and bell pepper in a pan.

12. Stir-fry for one minute, and stir-fry the cooked vegetables in the pot.

13. Stir-fry evenly, take the pan and put it on the plate.

14. Sprinkle with coriander and sesame seeds, and you can eat.

15. All kinds of ingredients are integrated into this pot, which makes it "a pot of incense".

16. The spicy incense pot is well-prepared, spicy but not dry, fresh but not fishy, with a long aftertaste.

17. The fragrant pork belly fully absorbs the potato chips, lotus root slices, cauliflower, sweet pepper and onion in the spicy pot seasoning, and absorbs the rich soup, which is full of pork belly.

Tips:

1. The pre-blanching treatment of ingredients is the same as the post-frying process. First, put the uncooked or frying-resistant ingredients, and finally put the well-cooked or frying-resistant ingredients, so as to avoid too many ingredients, but some of them have been fried too much, and the loss of nutrients will also affect the taste of the finished dishes.

2.cook 100 The proportion of spices used in spicy incense pot is put in 35 grams of spices per 600 grams of vegetables.

3. If you don't like it so spicy, you don't have to put dried peppers.

4. When frying, control the oil temperature at medium-low temperature, otherwise it will paste!

5. Try not to add water in the production process of dry pot dishes, otherwise it will lose the meaning of dry pot, and the taste will be bad. When frying, use the size of firepower to control the quality of the dishes, and neither fry the paste nor cook the dry flavor to the best, so it is necessary to fry or cook the potatoes and the ingredients that are not easy to cook in advance.

This dish is a must when I eat in Sichuan restaurant. I recommend it to you! I think it's delicious and easy to make. It's just griddle cauliflower! Stir-fried with sliced meat, the aroma is compelling!

Here's how to do it. You can learn it.

1. Dice cauliflower and soak it in water.