1, ingredients: pagoda cauliflower 400g, Sichuan sausage 200g, garlic 5 cloves, a little salt, soy sauce, oil, chicken essence, chopped green onion, 13 fragrant. 2. After the cauliflower is washed with clear water, it is soaked in salt water 10 minute. 3. Add a few drops of oil and a little salt to the boiling water, fry the cut cauliflower, and take it out for later use. 4. Boil Sichuan-style sausage 15-20 minutes, then cut into thin slices and garlic into pieces. 5. Pour a little peanut oil into the pot and add minced garlic when the oil temperature is 50% hot. 6. Pour the cut sausage into the pot and stir-fry the oil on low heat. 7. Pour the cooked pagoda cauliflower into the pot and stir fry for a while. 8. Because Sichuan sausages are still salty after boiling, add a little salt to taste. 9. Turn off the fire and put it on a plate. Cauliflower tastes crisp. Serve potatoes: step 1, soak in light salt water 10 minutes, and rinse. Step 2: Cut the vegetables one by one with scissors. Step 3: Slice the cooked meat slices. Step 4, add a bowl of broth to the pot, add vegetables and sliced meat, and add chopped green onion. When the soup is dry, add the juice of starch, soy sauce, salt, minced garlic and chicken powder to thicken. Step 5: Sprinkle half a Thai Chili ring after serving.