1. Material: cauliflower 250g. Accessories: green pepper 15g, carrot 15g, dried shrimp 15g. Seasoning: salad oil 30g, ginger 5g, vinegar 5g, linseed oil 5g, sesame oil 5g, salt 3g, monosodium glutamate 2g, sugar 5g and starch (pea) 5g.

2. Divide the cauliflower into small pieces, wash it, put it in a boiling pot for a while, take it out and control the water; Wash green pepper and carrot respectively and slice evenly; Wash ginger, peel and cut into powder.

3. Add salad oil to the wok and heat it to 30% heat. Stir-fried Jiang Mo, shrimp and cauliflower. When the cauliflower is cooked, add vinegar, sugar, salt and monosodium glutamate, stir-fry for a few times, then add green pepper slices and carrot slices and stir-fry until they are broken. Thicken with cornstarch, pour in pepper oil and sesame oil and stir well. Serve.