When the ingredients are ready, soak the bacon in warm water, wash and slice. Wash and tear the cauliflower into small pieces. Finely shred the ginger, garlic and chili. Shred the bell pepper. If you are afraid that the cauliflower frying pan will be mushy or not cook easily. You can put a little water on the side of the pan and a little goes a long way in making a delicious dish. The reason there is no salt is because the bacon is salty enough. Another way is to saute the cauliflower ahead of time. The bacon is five-flake bacon from Xishuangbanna. Half slices on each side, it's tough and hard to cut.

Wash the cauliflower, slice the garlic, and cut the rice chili into segments. Add the chopped bacon and fry in oil. You can sauté for a while, stirring the oil around, and the fatty part of the bacon will become transparent. Add the sliced garlic and spicy rice and stir fry until fragrant. Add the cauliflower and stir-fry until browned. Sprinkle in the thirteen spices and a pinch of brown sugar and stir-fry again (do the same with the granulated sugar, the brown sugar is added because of the granulated sugar). Stir-fry until the cauliflower is cooked through, then season with a pinch of chicken seasoning and salt. Take out the cooked bacon to cool and cut into thin slices; slice the garlic, ginger, large flower petals, and millet peppers in circles; heat the oil in a frying pan, add the millet peppers, ginger, and garlic, and stir-fry until fragrant.

Heat the oil in a frying pan until it is 60% hot, add the dried chili peppers and stir-fry until fragrant, add the sliced bacon and stir-fry for about a minute. Push the bacon to the side of the pan and pour in the blanched cauliflower. If you like crispy cauliflower, you can skip the blanching step. Ingredients: cauliflower, bacon, green onions, ginger, garlic, green peppers, carrots, oyster sauce, soy sauce, pepper, cooking wine... Directions. Cook a small piece of bacon in a pot for 10 minutes, add a little cooking wine while cooking, take it out and wash it.

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