The ingredients required for dry pot cauliflower include one cauliflower, a few spicy millet, a few green peppers, a few garlic, an appropriate amount of garlic sprouts, half an onion, a small piece of pork belly, an appropriate amount of cooking oil, and an appropriate amount of soy sauce for steamed fish.

Step 1: Prepare a cauliflower. Cut the cauliflower into several large pieces with a knife, then break it into small clusters. After breaking it, put it in a basin, add a small spoonful of salt, add water that has not covered the cauliflower, soak it for a few minutes and then wash it.

clean.

Prepare a few chili millet and green peppers, cut into small pieces, and break up a few grains of garlic.

If you have garlic sprouts, you can also cut some to increase the flavor.

2. Prepare half an onion and cut it into shreds, place it on the bottom of the pot and set aside. Cut a small piece of pork belly into thin slices.

If you want the cauliflower to be crispy in the dry pot, it must be oiled. After oiling the cauliflower, you don’t have to worry about wasting it, and you can continue cooking.

After the oil is 60% hot, add the cauliflower to the pan and fry for about half a minute to remove the oil.

3. Return to the pot, put the pork belly into the pot with cold oil, stir-fry over low heat until the fat is released, and stir-fry until fragrant. Stir-fry until slightly yellow, then add garlic, green and red pepper and sauté until fragrant.

Then pour in the dry pot sauce and stir-fry the red oil. After the aroma of the sauce is released, add the cauliflower and continue to stir-fry evenly until the flavor is absorbed.

The fire must be high at this time, as small fires can easily release water and affect the taste of the cauliflower.

Then add green garlic sprouts, be sure to add a little steamed fish soy sauce, stir-fry evenly, and then take it out of the pot and put it on a plate.