2, dried peppers: cut into sections;
Garlic: pat loose, and make up two more knives if you don't come loose;
Ginger slices: shredded;
Organic cauliflower: the flower head of cauliflower is broken into small pieces and the stem is sliced;
3. Half-cooked pork belly slices.
4. Add base oil (peanut oil) to the pot, preheat it on medium heat, and add pepper and dried pepper. When the prickly ash and dried chili are fragrant, change to medium heat and add pork belly to stir fry.
5. Stir-fry the pork belly until it changes color (red to white).
6. After the streaky pork is discolored, add chopped garlic cloves and shredded ginger, stir fry, then pour cooking wine along the periphery of the pot, reduce the heat and add Pixian bean paste.
7. When Pixian bean paste is fried with red and spicy oil, change to medium heat and add organic cauliflower to stir fry evenly (each cauliflower is more or less sticky with spicy oil). Pour in steamed fish sauce and oyster sauce, stir well, cover the pot and stew for three minutes.
8. After three minutes, open the lid, stir fry and change the fire. Cover and stew for half a minute. After half a minute, open the lid and fry for one or two minutes until the soup is completely evaporated.
9, turn off the fire, out of the pot.
Cauliflower, also known as cauliflower, cauliflower or cauliflower, is an annual plant in Cruciferae, also known as cauliflower, cauliflower, cauliflower and cabbage. Originated from the eastern Mediterranean coast,/kloc-was introduced to China in the early 9th century. Cauliflower is a very popular vegetable with delicious taste, rich nutrition and high medicinal value. Vitamin C is very rich, and it also has anti-cancer effect, and its average nutritional value and disease prevention effect far exceed other vegetables.
Broccoli. Botrytis L., also known as cauliflower and cauliflower, is a variety of Brassicaceae, which originated in Crete Island in the eastern Mediterranean and was introduced to China in the middle of19th century. Rich in nutrition and delicious, it is one of the main vegetable varieties in Fujian, Zhejiang and Taiwan.
Modern medicine has found that cauliflower is rich in various indole derivatives and has the ability to decompose carcinogens, so it is listed as health food. In recent years, the production of cauliflower in China has developed rapidly, and it has become the country with the largest planting area, the highest total output and the fastest development in the world.