How to cook twice-cooked pork and stir-fried cauliflower:

1. Preliminary cooking of the meat: Run the meat under cold water, boil the water in the pot over high heat, then change to medium to low heat and cook until cooked (just cooked) (meaning), take it out and put it on the meat with a towel to let it cool naturally.

(Note: When cooking meat, you should add a little green onion, ginger, cooking wine, and refined salt to remove the fishy smell)

2. Processing of green garlic sprouts and cauliflower: remove the garlic sprouts ( Break the white part) (to help the fragrance escape), cut the white part into horse-ear shapes, cut the green leaves into inch-long sections (about 3CM), cut the cauliflower into small florets with a knife and blanch them for later use.

3. Meat knife shaping: cut the meat into large thin slices (generally about 8CM long * 5CM wide * 0.2CM thick)

4. Recooking process:

4-1. Put a little oil in the pot, add the white meat, and stir-fry until the fat becomes curled and a lamp nest forms. (Shoveling the meat to the edge of the pot is what a lazy person does! Haha! In fact, the meat should be shoveled out first before frying the bean paste)

4-2. Add the bean paste and sweet noodle sauce, and stir-fry until fragrant Color (you will see the oil is red and bright)

4-3. First add the green garlic sprouts (the white part), stir-fry slightly and smell the aroma, then add the garlic sprout leaves (the green part) and the blanched cauliflower and stir-fry them together

4-4. Season with a little tempeh (needs to be minced), sugar and MSG. (The saltiness can be added according to the specific saltiness of the dish or personal taste at this time)

5. Notes:

5-1: The meat must be cold before cutting otherwise it will be fragile ( If you need it in a hurry, you can take a shower with tap water)

5-2: Taste the saltiness of the bean paste to determine the amount of salt to use

5-3: Use water in the sweet noodle sauce in a ratio of 1:2 Dilute before use

5-4: Sweet noodle sauce and soy sauce need to be used in appropriate amounts for coloring and flavoring